| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| November 19 | 1 | servings | ||
INGREDIENTS
| 2 | tb | Unsalted butter |
| 1/4 | lb | Mushrooms; sliced |
| 1 | Garlic clove; minced | |
| 1/4 | ts | Salt; or to taste |
| 1/2 | c | Pearl barley |
| 2 1/2 | c | Water |
| 1/4 | c | Freshly grated Parmesan; or to taste |
| 2 | tb | Minced fresh parsley leaves |
INSTRUCTIONS
In a 3-quart microwave-safe casserole with a tight-fitting lid microwave 1 tablespoon of the butter, uncovered, at high power (100%) for 1 minute, or until it is melted, stir in the mushrooms, the garlic, and the salt, and microwave the mixture, uncovered, at high power for 5 minutes. Add the barley and the water, microwave the mixture, covered, at high power for 12 minutes, and microwave it, covered, at medium power (50%) for 25 minutes, or until most of the liquid is absorbed and the barley is al dente. Stir in the remaining 1 tablespoon butter, cut into bits, the Parmesan, the parsley, and salt and pepper to taste. Serves 2. Gourmet November 1992 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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