Pat'S Barley, Bison, And Mushroom Skillet Meal

• 1 pound pearl barley
• 1 pound ground bison
• 1/2 cup reduced-sodium soy sauce
• 3 cloves garlic, minced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 1 tablespoon extra-virgin olive oil
• 2 portobello mushrooms, diced
• 3 tablespoons Worcestershire sauce
• 1/2 (750 milliliter) bottle dark red wine (such as Apothic(R) Red Blend)

1. Place barley into a large bowl and cover with several inches of cool water; let stand 24 hours. Drain.
2. Heat a large skillet over medium-high heat. Cook and stir bison in the hot skillet until browned and crumbly, 5 to 7 minutes. Stir soy sauce, garlic, thyme, oregano, and pepper into bison; reduce heat to medium-low. Add olive oil and stir.
3. Mix mushrooms, barley, and Worcestershire sauce into bison mixture; stir gently. Pour wine over mixture just until barley is covered. Cover skillet, bring to a boil, and reduce heat to low. Cook until barley is tender, stirring every 10 minutes, 30 to 35 minutes.

barley, ground bison, soy sauce, garlic, thyme, oregano, ground black pepper, extravirgin olive oil, portobello mushrooms, worcestershire sauce, red wine

Taken from www.allrecipes.com/recipe/257162/pats-barley-bison-and-mushroom-skillet-meal/ (may not work)