Barley and Mushrooms with Balsamic Vinegar

This is a wonderful, whole-grain barley side dish. Great with grilled meat or as a meal on its own.

Step: 1

Bring 3 cups water and barley to a boil in a pot. Reduce heat to medium-low, cover, and simmer until barley is tripled in volume, 30 to 40 minutes.

Step: 2

Heat oil in a skillet over medium-high heat. Saute onion and garlic until onions are starting to soften, about 3 minutes. Add mushrooms, sprinkle with salt, and saute until mushrooms have released their liquid and are well browned, about 5 minutes.

Step: 3

Mix balsamic vinegar with 1 tablespoon water in a bowl; pour into the skillet with the mushroom mixture. Cook until liquid is mostly evaporated, about 2 minutes. Add the barley and cook, stirring gently, until flavors combine, 2 to 3 minutes. Add more water if needed.

Per Serving: 329 calories; protein 13.6g; carbohydrates 44.4g; fat 11.3g; sodium 119.9mg.

The most clear way to pick a side dish is to look at your main dish (pasta, chicken, seared tofu) and choose more different. When you’re cooking pasta, go for a simple vegetable . Made steak? Go for something light. If you’re making stir-fry with rice, it must not a best idea to adjust with make a rice salad.

This also can apply to cooking method . You don’t want to push more often your oven by making to do list three dishes at once in there, or be juggling four pans on the stovetop . But sometimes you can made a dish do double-duty .