|15 min||50 min||1|
|1 cup||Vegetable stock/broth (organic)|
|1/4 tbsp||Extra virgin olive oil|
|1/8 large||Leek (*see below on prep instructions)|
|2||garlic clove (minced)|
|135||Cremini (Italian) mushroom (sliced)|
|1/8 cup||Pearl barley, dry|
|1/3 tbsp||Apple cider vinegar|
|0||Salt and pepper (to season)|
Bring 5 cups broth to a boil, add barley, reduce heat to medium, cover and let simmer *this will be simmering for around 45 minutes .
Meanwhile in another saucepan heat oil, add leeks, soften, about 5-7 minutes.
Add garlic and cook for about 1 min.
Add mushrooms, salt and pepper, cook until mushrooms soften, about 5 minutes.
Add vinegar or wine. Simmer for an additional 3-5 minutes, then remove from heat.
Keep an eye on the barley, it will absorb the water and bulk up. If it starts to become dry, add more broth ¼ cup at a time continue to watch and add water until barley is fully cooked (45 min).
Stir in additionals.