Wild Mushroom and Barley Pilaf
photo by JustJanS
- Ready In:
- 1hr 10mins
- Ingredients:
- 9
- Yields:
-
12 1/2 cup
ingredients
- 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
directions
- Heat 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.
- Stir 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.
- Remove from the heat. Stir in the dillweed.
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Reviews
-
This is so delicious, Debb! Yum! I added a couple of white mushrooms and a couple of cremini mushrooms to the three portabella that made up just over 8oz. I also couldn't find my dill, so I used my favourite mushroom herb partner, thyme. I also stepped up the pepper. I only had one cup of barley, so I used 1/4 cup of brown rice to make up the amount, and that worked perfect. This is so, so, so, good!!! Thanks, Debb, for posting it! Made for 1-2-3 Hits Tag.
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Wow! This is really yummy! I love barley, and this is such a great way to prepare it. The end product is so rich and creamy; you'll completely forget the fact that it's good for you. I didn't have any fresh mushrooms, so I used 1/2 oz of dried porcini, then used the soaking liquid instead of part of the broth. All I had was dried dill, so I used dried instead of fresh. Loved, loved, loved it! I'll definitely make again.
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