1 TBSP olive oil
6 c dried barley
2 portobello caps, coarse chopped
1/2 medium onion
2 cloves garlic
1 14oz can diced tomatoes (fire-roasted, stewed, Italian, w/green chilis are ALL good!)
1 8oz can tomato sauce
salt and pepper
Cook barely according to package directions.
While barley is cooking, heat a dutch oven over medium-high heat. Add oil once pan is hot and swirl to coat. Add onions and garlic. Saute a couple minutes, and add mushrooms. Cook until veggies are browned.
Add tomatoes and stir to release any brown bits on the bottom of the pan. Add salt and pepper to taste.
Drain barley and add to tomato mixture. Stir well to combine.
6 c dried barley
2 portobello caps, coarse chopped
1/2 medium onion
2 cloves garlic
1 14oz can diced tomatoes (fire-roasted, stewed, Italian, w/green chilis are ALL good!)
1 8oz can tomato sauce
salt and pepper
Cook barely according to package directions.
While barley is cooking, heat a dutch oven over medium-high heat. Add oil once pan is hot and swirl to coat. Add onions and garlic. Saute a couple minutes, and add mushrooms. Cook until veggies are browned.
Add tomatoes and stir to release any brown bits on the bottom of the pan. Add salt and pepper to taste.
Drain barley and add to tomato mixture. Stir well to combine.
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