| 8 | 65 | 172 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 50 min | 6 |
| 6 cup | Vegetable stock/broth (organic) |
| 1 cup | Pearl barley, dry |
| 1 1/2 tbsp | Extra virgin olive oil |
| 2 medium leek(s) | Leek |
| 8 mushroom(s) | Cremini (Italian) mushroom (sliced) |
| 1 tbsp | Salt and pepper (to season) |
| 2 tbsp | Apple cider vinegar |
| 1 clove(s) | Garlic (minced) |
1. Bring 5 cups broth to a boil, add barley, reduce heat to medium, cover and let simmer for about 45 minutes.
2. Meanwhile, in another saucepan heat oil, add leeks, soften for about 5-7 minutes.
3. Add garlic and cook for about 1 min.
4. Add mushrooms, salt and pepper. Cook until mushrooms soften, about 5 minutes.
5. Add vinegar or wine. Simmer for an additional 3-5 minutes, then remove from heat.
6. 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).
| Grain | 1.4 |
| Vegetables | 1.1 |
