Categories: south beach, we like

Ingredients

• 1/2 oz dried porcini shrooms
• 1 cup hot water
• 3 T olive oil
• 4 cloves minced garlic
• 6 oz portabella caps, chopped
• 1 bunch scallions, minced
• 2 cans vegetable broth
• 1 cupe medium pearl barley
• salt and pepper
• 1/2 c grated romano
• 1/2 c grated parmesan

Directions

1. Rehydrate the porcinis in the hot water.

2. Heat oil in skillet over med-high. Add portabellos and garlic and cook 10 min. Drain procinis, chop, and add to skillet, cook 1 min. Add 2 T scallions, broth, barley, salt and pepper.

3. Reduce heat to low, cover and simmer for 12 min until almost all liquid is absorbed.

4. Serve topped with scallions and cheese.

Email to a friend | Print this recipe | Back