½ cup (100 g) pearl barley

1 lb (450 g) white mushrooms, quartered

3 tbsp (45 ml) olive oil

3 green onions, thinly sliced

1 can (398 ml/14 oz) artichokes in water, drained and quartered

In a large pot of salted boiling water, cook the barley until tender, about 30 minutes. Drain and rinse under cold running water. Set aside.

In a skillet, brown the mushrooms in the oil. Add the green onions and continue cooking for about 1 minute. Add the barley and artichokes and cook until the mixture is warmed through. Season with salt and pepper.

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