2 teaspoons Napa Valley organic olive oil divided
1/2 brown onion diced about 1/2 cup
1 clove garlic minced
5 large white mushrooms cleaned and diced
1 scant cup Springfield pearl barley rinsed and drained
3 cups Pritikin vegetable broth shaken
1 tablespoon Kikkoman Lite soy sauce
1/3 cup Mariani dried cranberries
1/4 teaspoon black pepper
Heat a medium saucepan over medium high heat. Add 1 teaspoon olive oil. Add the onions, garlic, and mushrooms and cook until clear, about 3 minutes. Add the barley and saut about 2 minutes until golden brown.
Pour in the broth and soy sauce. Cover and bring to a boil. Add the dried cranberries and reduce heat to low. Simmer covered for about 45 minutes, stirring occasionally, until barley is tender and broth is absorbed. Season with pepper and serve.