Makes 4-6 servings.
Prep time: 1 hour. Try freezing fresh herbs in the summer so you?ll have them for recipes like this in the winter.
- 1 cup raw barley
- 1/2 cup dry lentils
- 2 tbsp. olive oil
- 1 medium onion, chopped
- 2 medium celery stalks, chopped
- 2 cloves garlic, minced
- 2 cups (or more) mushrooms, quartered
- 2 tbsp. chopped fresh parsley (or 2 tsp. dried)
- 2 tbsp. chopped fresh dill (or 2 tsp. dried)
- 3 tbsp. soy sauce
- 1 tbsp. honey
Bring to a boil 4 cups of water. Add barley and simmer, covered. After about 20 minutes, add lentils. Continue simmering for a total of 40-50 minutes or until barley is done.
Meanwhile, do all the chopping and get the ingredients ready. At about the time when you add the lentils to the barley, start heating the oil in a (very) large skillet. Add the onion, celery and garlic. Saute over moderate heat until the onion is translucent. Add the mushrooms and continue to saute until the onion is golden.
Add the cooked barley and all the remaining ingredients to the skillet and cook over low heat, stirring frequently, for 10 minutes. Serve at once.