Prep 10 mins
Cook 1 hr
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.
- 14.79 ml vegetable oil
- 226.79 g portabella mushrooms, coarsely chopped
- 1 small onion, chopped
- 2 garlic cloves, minced
- 295.73 ml pearl barley, uncooked
- 709.77 ml fat-free low-sodium chicken broth or 709.77 ml vegetable broth
- 1.23 ml salt
- 1.23 ml pepper
- 29.58 ml dill weed, snipped or 9.85 ml dried dill
- 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.
Really nice flavour and very healthy! I added some dried garlic towards the end of cooking to boost the garlic flavour and this was lovely with some grated parmesan sprinkled over the top.
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.
Great side dish to a roast chicken. I cut the recipe in half with no problem. We don't like dill so I used marjoram, which pairs well with mushrooms. Will be making this again! Made for Fall 2012 PAC game.