ingredients:
4 cups good organic chicken stock, bone broth, or vegetable stock (if purchased broth, make sure it is low sodium)
2 cups filtered or spring water
1 yellow or white onion diced
3 stalks of celery sliced
3 medium carrots sliced or diced
1 cup of sliced crimini mushrooms
1 clove of garlic smashed
1 fresh tomato diced
3/4 cup pearl barley or ancient grain of choice
2 tsp. Olive oil or ghee if preferred
1 tsp. Dried crumbled thyme
1/2 tsp. Dried, or fresh minced parsley, salt and pepper to taste.
This recipe can be made in a pressure cooker, instant pot, or slow cooker. Follow manufacturers directions. I will be using a 6 quart Dutch Oven.
Rinse barley in a sieve under cool water and shake off excess moisture.
Over medium high heat, place olive oil in your Dutch oven. Add diced onions and pinch of salt and cook, stirring until translucent. About 3 minutes. Add garlic, stir in celery, tomato, and carrots, cook another 3 minutes until just starting to caramelize and tomato juice is starting to thicken.
Add the water, scrape up any browned bits.
Add the mushrooms, herbs and spices, and barley. Add the chicken/veg/broth.
Cover and turn to low, or simmer burner and simmer gently until barley and carrots are tender. 1-2 hours. Or, crock pot on low after step one, all afternoon.
Serve with a salad, or chunk of crusty rustic loaf
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