Porcini Mushroom and Barley Pilaf
- Ready In:
- 1hr 5mins
- Ingredients:
- 10
- Serves:
-
4-8
ingredients
- 26 g dried porcini mushrooms (1 baggie)
- 375 ml boiling water (1 cup and a half)
- 30 ml olive oil (2 tablespoon)
- 1 onion, finely minced
- 1 garlic clove, finely minced
- 150 g barley (3/4 cup)
- 175 ml vegetable broth (3/4 cup)
- 1 dried bay leaf
- 1 sprig fresh thyme
- salt and pepper, to taste
directions
- In a glass bowl, put the porcini mushrooms. Add the boiling water and let sit for 30 minutes.
- Take out the mushrooms and RESERVE the water.
- In a pot, over medium heat, heat the oil and add the onion. Cook for 3-4 minutes until the onion becomes translucent. Add the garlic and barley and cook, while stirring, for about a minute.
- Add the mushroom broth, the vegetable broth, the bay leaf, the thyme and salt and pepper, to taste. Simmer, covered, on low heat, for 45 minutes.
- When ready to serve, remove the herbs and add the mushrooms.
- Serves 4 as a main dish or 8 as a side dish.
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Reviews
-
I had recently purchased some barley because I'm trying to branch out into some new foods. I chose this recipe because it did not need to be baked (it's 105F outside, better not to heat up the house) and I liked the ingredients. I just had the regular button mushrooms on hand so decided to use those. I cooked them in a bit of butter and olive oil set them aside. I upped the broth since I now did not have the broth from reconstituting the dried procinis. I used mushroom broth but other than the changes mentioned, followed as written. I served this with chicken and it was heavenly. Thanks for posting, Mad Maryno, this was a great one for a barley virgin like me!
RECIPE SUBMITTED BY
I am a young aspiring chef from Montreal. I'm a student cook and I work as a barista (fun times!!!) and I have seriously busy days that lasts forever, so now i love quick fix recipes that takes no time to whip up at 11 pm when i get home.
Well i was vegan, now I am back to an lacto-ovo diet for the sake of my class. I have to taste meat at school, and I'm ok with that. But at home, only farmer eggs, happy cow milk that comes from small farms.... and yummy honey from my hometown, Percé, Quebec.