Barley

I have just begun cooking with barley, a low-glycemic carbohydrate that is excellent to have on hand. Like oatmeal, barley is an efficient way to get in more starchy carbs without resorting to pasta or rice. Barley is a versatile, low-calorie ingredient that is relatively cheap and very easy to cook.

Mushroom Barley

1/2 onion, chopped fine
salt and pepper
3/4 cup pearl barley, rinsed
1-2 cups vegetable or chicken stock
juice of one lemon
8oz mushrooms

Heat a medium-sized pot and mist with olive oil spray. Add onion and saute 4-5 minutes. Season with salt and pepper, then stir in the barley. Pour in enough stock to cover all the barley, just like cooking rice. Cover with the lid, bring to a boil, then reduce and simmer 20-30 minutes.
In a small skillet, cook mushrooms in a small amount of olive oil, salt and pepper. Once the barley is fluffy and the liquid is completely absorbed, add lemon juice and top with mushrooms.