1-cup barley toasted in a dry pan on low till medium brown
2 cups vegetable stock
¼ ounce dried black trumpet mushrooms or other dried mushroom you love chopped or crushed
5 Fresh Green Onions
2 Ribs Celery Diced
Salt and pepper to taste
Fresh leaves butter or leaf lettuce to use as wraps
In a medium saucepan cook toasted barley with mushrooms in vegetable stock and salt till done and chill.
When chilled toss with diced vegetables rice vinegar and olive oil then chopped herbs, salt and pepper to taste.
Serve chilled with lettuce leafs