This is one of those simple recipes I love. And while pearled barley is a more processed, less nutritious grain, the "hulled barley" found in health food stores retains its meaty, hearty texture quite well.

Barley has two outer layers; for "hulled barley", the outer layer has been removed, but it is considered "whole wheat barley", as it still has the inner hull on it. It takes longer to cook than pearled barley; pearled barley will be softer and cook in less time.

If making a big batch and planning for leftovers, some of the cooked barley can be set aside, to be mixed with extra soup/broth at a later date. This will keep the barley from soaking up all the excess liquid.

Makes 6-8 servings.

Ingredients:

• 1 c. barley (not pearled but whole grain,, hulled, if possible)
• 2 bay leaves
• 1-2 qt. water
• 1/2 lb. mushrooms
• 1 TBS. fresh, chopped rosemary
• 1 TBS. fresh, chopped garlic
• 28 oz. can tomatoes
• 2 TBS. fresh, chopped parsley
• Optional: Jack or Cheddar cheese
  

Boil, then let simmer 1 hour or so, until tender: > 1 c. hulled barley* > 2 bay leaves > 1-2 qt. water

Grill in some olive oil: > 1/2 lb. mushrooms

To cooked barley, add: > Grilled mushrooms > 1 TBS. fresh, chopped rosemary > 1 TBS. fresh, chopped garlic > 28 oz. can tomatoes > 2 TBS. fresh, chopped parsley > more water if needed, for right consistency

Ready to eat! We sometimes add some cubed Jack or Cheddar cheese just before serving.

* For pearled barley, half the cooking time

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