If you have left over rice (gluten-free), barley (not GF) , wheat berries (not GF) etc, mix it with mushrooms for an easy side dish.
Barley is used in bread, beverages, stews, and other dishes. It is rich in fiber, vitamins, and minerals.
Wheat berries is the entire wheat kernel and what whole wheat flour is made from. It is often cooked and used in salads and side dishes as rice is used.
Serve 4
2 Tbs. (30 ml) olive oil
3 minced organic cloves of garlic
1 chopped organic carrot
1 Tbs. (15 ml) organic tomato paste
1 spring thyme or rosemary
1/2 pound (225 g) chopped organic mushrooms
1 Tbs. (15 ml) soy sauce or GF liquid amino
2 cups (260 g) cooked barley, wheat berries, or brown or while rice
1. Heat the oil over medium heat.
2. Sauté the garlic, carrot, tomatoes paste, and thyme/rosemary until the tomato paste starts to darken, 2-3 minutes.
3. Add the mushrooms and soy sauce/liquid amino.
4. Cook until the mushrooms turn brown, about 3-5 minutes.
5. Remove and discard the thyme/rosemary stem.
6. Stir in the barley/wheat berries/rice and heat about a minute.
