We got quite a treat this week: Isabelle from the Sequim Food Bank tried out this recipe using Nash’s barley and shared some with us. It’s totally tasty!
1 Tbsp. olive oil
1 medium onion, diced (2 cups)
4 mushrooms, sliced (1 cup)
1 celery stalk, diced
1/2 cup slivered almonds (or other nuts)
1 cup barley or other whole grain
1/4 cup raisins, golden or black
Dash of salt
1 Tbsp. each fresh rosemary and marjoram, minced, or 1/2 tsp. dried
2 1/2 cups chicken or vegetable broth, low-sodium
In large saucepan, heat olive oil and saute onion until translucent. Add mushrooms, celery and almonds. Cook 3-5 minutes.
Stir in barley, raisins and seasonings until barley is coated with other ingredients.
Add broth and bring to a boil for 2 minutes, cover and reduce heat to simmer for 55 minutes.