• Cooking Time: 20
• Servings: 8
• Preparation Time: 10
• 1 cup pearl barley, cooked
• 1 cup bulgur wheat, cooked
• 1 Tbsp. butter
• 1 Tbsp. extra virgin olive oil
• 1/2 cup sweet onion, diced 1/4"
• 4 oz. Cremini mushrooms, chopped
• 1 1/2 tsp. Kosher salt
• 1/8 tsp. red pepper flakes
• 1 1/2 tsp. black pepper, freshly ground
• 2 Tbsp. garlic, chopped
• 1/2 cup dry sherry
• 1 Tbsp. Italian parsley, chopped

1. Heat a 12" sauté pan over medium high heat.
2. Add the butter and olive oil and let the butter melt.
3. When the butter is no longer foaming, add the onion. When the onion is translucent (about 5 minutes) add the mushrooms.
4. Add the salt, red pepper and black pepper.
5. Cook until the mushrooms are done (about 5-7 minutes) and add the garlic. Cook until the garlic is very fragrant (about 2 minutes).
6. Add the sherry and allow to come just to a boil.
7. Add the barley and bulgur and toss until well combined
8. Add the parsley and stir until combined.
9. Cook until the liquid is fully absorbed and check the seasoning, adjust if necessary.

My wife has been required to maintain a low carb diet...so I am searching for and experimenting on tasty low carb replacements for rice, potatoes and pasta side dishes. Barley and Bulgur are tasty and have a very good texture. Both are very versatile also! I tried quinoa...my wife liked it but I liked neither the flavor or texture...the search continues. The preparation time does not include cooking the grains.