Based on a recipe from http://www.weightwatchers.com/ but tweaked to be even healthier! When served with a big salad for dinner, this vegan dish really satisfies.
Barley with Mushrooms and Onions
1 cup=3 WW Points
2 cups yellow or white onion, finely chopped
about 20 ounces cremini (a.k.a. baby bella) mushrooms, sliced
6 cups vegetable broth
2 cups hulled barley (that means the whole grain, not the stripped down one)
salt and pepper to taste
hot sauce or other seasoning of your choice
Coat a heavy saucepan with cooking spray and set over medium-high heat. Add onion and cook, stirring occasionally, about 5 minutes. Add mushrooms; cook, stirring a few times, until mushrooms release their moisture, about 5 minutes.
Add broth, barley, salt and pepper; bring to a boil. Partly cover pot and reduce heat to low; simmer until barley is tender and liquid is mostly absorbed, stirring occasionally, at least 75 minutes. When done cooking, taste it and add whatever you like to spice it up!