Barley with Mushroom Cream

Total time: 25 minutes
   Sautéed mushrooms and onions give a woodsy note to the barley.  The Greek Yogurt gives it a creamy finish.  I use quick-cooking barley, which takes about 15 minutes, and cooked it in beef stock for a more robust flavor.

 Ingredients:

• 2/3 cup (3.3oz, 95gr) quick-cooking barley
• 1 1/3 cup (13oz, 390ml) beef stock (or more, depending on type of barley)
• 3oz (90gr) mushrooms
• 1 onion
• 2 tsp oil
• 2 tsp Worcestershire sauce
• 2 tsp cornstarch (maizena) dissolved in
• 1/2 cup (4oz, 120ml) beef stock
• 3 tbs Greek or plain yogurt

 Instructions:

• Cook barley in stock until done, stirring occasionally. If all stock is not absorbed, drain. 
• Roughly chop onion. 
• Trim and slice mushrooms. 
• Heat oil in a medium skillet.  Add onions and sauté until tender, about 7 minutes. 
• Add mushrooms and sauté until lightly browned, about 5 minutes longer. 
• Add Worcestershire sauce and stir. 
• Dissolve cornstarch in beef stock and add to skillet, stirring until bubbling and thick. 
• Remove from heat and stir in yogurt. 
• Keep warm until barley is done.  
• When barley is done, stir into mushroom sauce.  Serve.