Ingredients
– 1 cup pearl barley
– 1 tablespoon olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 250 g mushrooms, sliced
– 1 carrot, diced
– 1 potato, diced
– 1 teaspoon dried dill
– 1 can (400 g) diced tomatoes
– 1.5 liters vegetable broth
Method
1. Heat olive oil in a large pot over medium heat.
2. Add chopped onion and cook until soft, then stir in garlic and sauté for another minute.
3. Toss in sliced mushrooms, diced carrot, and potato; cook until vegetables soften.
4. Mix in pearl barley, dried dill, and diced tomatoes, then pour in vegetable broth.
5. Bring to a boil, reduce heat, and simmer for about 30 minutes or until barley is tender.
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