Vegetable Barley Recipe

In a 2-quart saucepan, combine the barley with 4 cups of water.

Bring to a boil; reduce heat to keep the water at a low boil until the barley is cooked, about 20 minutes.

Stir occasionally while the barley is cooking to prevent it from sticking.

Drain.

In an 8-inch skillet, heat the oil over medium heat.

Add the onion, mushrooms, zucchini, and carrots.

Saut, stirring often, until lightly browned and just cooked, about 5 minutes.

Add the cooked barley and stir to combine.

Season with soy sauce and serve immediately.

Sides by Melicia Phillips ISBN 0-517-59687-3 pg 85