Mushroom Barley Pilaf

Name: Mushroom Barley Pilaf
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 serving(s)
Ingredients: 453.59 g mushroom, quartered; 14.79 ml olive oil; 2 carrots, diced; 1 onion, chopped; 2 garlic cloves; 473.18 ml chicken broth or 473.18 ml vegetable broth; 236.59 ml pearl barley; 226.79 g can lentils, rinsed and drained; 59.14 ml chopped fresh parsley; salt and pepper

Submitted by Heather Plett

"This is a nice side dish to serve as an alternative to rice or potatoes. Hearty and healthy - low fat, high fibre, and a good source of protein. I like to make extras and take it to work as a healthy lunch."

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photo by Lori Mama

Ready In:: 40mins
Ingredients:: 10
Serves:: 8

ingredients

453.59 g mushroom, quartered
14.79 ml olive oil
2 carrots, diced
1 onion, chopped
2 garlic cloves
473.18 ml chicken broth or 473.18 ml vegetable broth
236.59 ml pearl barley
226.79 g can lentils, rinsed and drained
59.14 ml chopped fresh parsley
salt and pepper

directions

Preheat oven to 425 degrees. Spray rimmed baking sheet with cooking spray. Place mushrooms on prepared baking sheet in single layer. Roast for 15 minutes, stirring once.
In a large saucepan, heat oil over medium heat, cook carrots, onions, and garlic for 6 to 8 minutes or until vegetables soften. Stir in chicken broth, 1 1/2 cup water and barley. Cover and bring to a boil. Reduce heat to simmer. Cook, covered, for 20 minutes, stirring occasionally, or until barley is tender and almost all the liquid is absorbed. Gently stir in mushrooms and lentils. Remove from heat and let stand for 5 minutes. Gently stir parsley into barley mixture.