Recipe by Chef Sean #2
This is one of the easiest uses for barley. It goes well with anything, from vegetables to meat, roasted. It's also a nice change from potatoes or other starches. This recipe is from The Complete Whole Grain Cookbook by Carol Gelles.
Top Review by BonnieZ
This was a delightful alternative to rice potatoes or pasta. For dietary reasons I did omit the salt and oil, using cooking spray in a 10 inch skillet to initially saute the veggies. Also I used homemade chicken stock instead of water, which gave the pilaf a great depth of flavor. Thank you Chef Sean for sharing the recipe. It is one I am sure to return to.
- 2 tablespoons vegetable oil
- 1 cup chopped onion
- 1⁄2 cup chopped bell pepper (either green or red or you can use any type pepper)
- 2 cups sliced mushrooms (can be any type of 'shrooms, I find standard supermarket button mushrooms work well)
- 2 2⁄3 cups water
- 1 cup barley, rinsed (I use pearled barley)
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper (preferably freshly ground)
Directions See How It's Made
- Heat the oil in a 2-quart saucepan.
- Add the onion and chopped pepper and cook , stirring often, over medium-high heat until softened(approximately 5 minutes).
- Add mushrooms and continue to cook, stirring often, until softened(approximately 3 minutes).
- Stir in water and bring to a boil over high heat(approximately 7 to 10 minutes).
- Add barley, salt and pepper.
- Return to boiling.
- Cover and simmer for 45 minutes longer, or until liquid has been absorbed.