Vegetable Barley
A great side dish that works well with the Halibut. The
recipe uses a vegetarian stock but if you want to add a
little richer flavor, you may want to substitute
chicken stock.
1 cup uncooked pearled barley 4 cups of vegetable stock or
chicken stock 1 tablespoon canola oil 1 shallot, chopped
fine 1 yellow squash, diced
1/2 cup mushrooms, diced 1 carrot, peeled and diced 1
tablespoon soy sauce Salt & pepper to taste
In a large saucepan, bring the stock to boil. Add the
barley, reduce heat and simmer until the barley is cooked,
about 25 minutes. Remember to stir the pot every once in a
while. In a small sauti pan, heat the oil over medium-high
heat. Add the shallot, squash, mushrooms, and carrot. Sauti
for 6 minutes until the vegetables are lightly brown and
just tender. Add the vegetables to the cooked barley and
gently mix together. Season with soy sauce and salt and
pepper to taste. Serve with halibut and asparagus.
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