• 2 Tablespoon(s) vegetable oil
  • 1 Cup(s) thinly sliced celery
  • 1/2 Cup(s) chopped onion
  • 1 Clove(s) Garlic, minced
  • 1 Tablespoon(s) snipped fresh parsley or 1 teaspoon dried parsley flakes
  • 1/2 Teaspoon(s) dried sage or 1 teaspoon poultry seasoning
  • 1/2 Teaspoon(s) salt (optional)
  • 1/8 Teaspoon(s) Black pepper
  • 3 Cup(s) cooked Quick or Medium Quaker® Barley
  • 2 Cup(s) (4 ounces) coarsely chopped mushrooms
  • 1/2 Cup(s) shredded carrot

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Cooking Instructions

In large saucepan, saute celery, onion and garlic in oil over medium heat 3 to 4 minutes or until onion is tender. Add parsley, sage, salt and pepper; mix well. Stir in barley, mushrooms and carrot; mix well. Cook about 3 minutes or until heated through. Serve warm. 7 SERVINGS
Microwave Directions: In 3-quart microwaveable bowl, combine oil, celery and garlic. Microwave at HIGH about 1 minute 30 seconds or until tender. Add remaining ingredients; mix well. Microwave at HIGH about 4 minutes or until heated through. Stir before serving.
For extra convenience, cook barley ahead of time. Freeze; thaw as package directs.

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