1/7 Photos of Wild Mushroom and Barley Pilaf
1 hr 10 mins
Another Heart Healthy recipe. This recipe features Portobellos, but feel free to substitute another variety of wild or cultivated mushroom. Can be made into a vegetarian dish by using vegetable broth in place of chicken broth.
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Units: US | Metric
- 1 tablespoon vegetable oil
- 8 ounces portabella mushrooms, coarsely chopped
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 1/4 cups pearl barley, uncooked
- 3 cups fat-free low-sodium chicken broth or 3 cups vegetable broth
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons dill weed, snipped or 2 teaspoons dried dill
- 1Heat a medium nonstick saucepan over medium heat. Pour the oil into the pan and swirl to coat the bottom. Cook the mushrooms, onion, and garlic for 5 minutes, or until the mushrooms have released some of their juices and the onions are translucent, stirring occasionally.
- 2Stir in the barley; cook for 1 minute. Stir in the broth, salt, and pepper. Bring to a boil over high heat. Reduce the heat to low; cook, covered, for 45 to 50 minutes, or until the barley is tender.
- 3Remove from the heat. Stir in the dillweed.
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Nutritional Facts for Wild Mushroom and Barley Pilaf
Serving Size: 1 (1291 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 100.3
- Calories from Fat 16
- Total Fat 1.8 g
- Saturated Fat 0.3 g
- Cholesterol 0.0 mg
- Sodium 70.4 mg
- Total Carbohydrate 18.3 g
- Dietary Fiber 3.6 g
- Sugars 0.9 g
- Protein 3.7 g