| 11 | 70 | 236 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 1 h | 6 |
| 1 cup | Pearl barley, dry |
| 2 tsp, leaves | Basil, dried |
| 1/4 tsp | Black pepper |
| 1 1/2 cup | Chicken broth (stock), low sodium |
| 1/4 cup | Extra virgin olive oil |
| 3 clove(s) | Garlic |
| 2 tbsp | Parsley, fresh |
| 1/4 tsp | Salt |
| 1/2 cup | Sherry, dry |
| 2 cup pieces | White mushrooms |
| 1 small | Yellow onion |
Preheat oven 350F(175C).
Heat 1 tbsp of olive oil in a Dutch oven over medium heat. Stir in garlic and onion, sauté until golden brown. Stir in mushrooms and cook for roughly 5 minutes. Stir in sherry and simmer for 1 minute.
Add chicken broth, barley and basil. Bring to a rolling boil for 5 minutes. Cover the Dutch oven and place in the oven. Bake until barley is tender - approximately 45 minutes.
Once cooked, stir in parsley and serve hot.
| Grain | 1.4 |
| Vegetables | 0.6 |
