Pat'S Barley, Bison, And Mushroom Skillet Meal - cooking recipe

Ingredients

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)

Preparation

Place barley into a large bowl and cover with several inches of cool water; let stand 24 hours. Drain.
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.
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.