- 1 tablespoon butter
- 1 stalk celery, minced
- 1/2 green bell pepper, minced
- 1 scallion, minced
- 6 ounces mushrooms, diced
- 1/4 cup Scotch barley
- 2/3 cup chicken stock, or more if needed
- 1/2 teaspoon herbs
- choose herbs that complement your entree
- In a pot with a good fitting lid, melt the butter over medium high heat. Add the celery and peppers and saute for 1 minute. Add the scallions and saute another minute. Add the mushrooms and barley, stir and cook for about 3 minutes. Add the chicken stock and herbs. Bring to a boil, then reduce to lowest setting and cover. Cook for 30 minutes. Leave it alone and don't stir it for at least 25 minutes.
- Check for tenderness of barley. If it is still too crunchy then cook a little longer adding more stock if needed.