2/3 c cooked portabellos
1/4 c olives
1 c dry barley
2 c water
1 small package andouille sausage of any variety (including vegetarian)
8 shrimp OR small jar roasted red peppers
garlic, salt, pepper
Add barley and water to a pan. Cook on high heat until boiling, then cover and simmer until done. In another pan, sautee onions and sausage in olive oil over high heat. When brown, add shrimp or peppers, cooked barley, olives, and seasoning. Allow barley to brown. When it is sticking to the pan, deglaze with red wine. Serve hot. Serves 4.
This was astonishingly good. What was most interesting is that it evolved - first the mushrooms, then the barley, then the sausage and olives, and suddenly I realized I was but a few short steps from a paella. :) Maybe my subconscious was steering, but I had no idea.