Source: dLife

A simple vegetarian dish of sauteed barley, mushrooms, and white beans.

Servings

1 tsp olive oil
3 cup fresh mushroom slices
1 cup fresh chopped onion
0.5 cup fresh chopped celery
2 medium garlic cloves , minced
0.5 cup barley, pearl
3 cup low sodium vegetable broth
15.5 oz small white beans , 1 can, drained

1 Heat oil in a medium saucepan over medium heat.
2 Stir in mushrooms, onion, celery, and garlic. Sauté until tender.
3 Mix barley and vegetable broth into the saucepan.
4 Bring to a boil, cover, and reduce heat. Simmer 45 to 50 minutes, until barley is tender.
5 Stir white beans into the barley mixture.
6 Continue cooking about 5 minutes, until beans are heated.

PLEASE NOTE: This recipe contains canned beans. The nutrition facts given will be slightly inaccurate, because the analysis includes the salted water in which the beans are canned. When you drain and rinse these beans, you reduce the sodium content by about 40 percent.