barley mushroom pilaf

a main course or a side dish , you decide. you can use vegetable broth to make this for vegetarians

• Ready In: 25 mins
• Serves: 4-6

Ingredients

• 3  cups  chicken stock
• 1⁄3 cup dried porcini mushrooms
• 1 1⁄2 cups  quick cook barley
• 2  tablespoons olive oil
• 3  cups  shiitake mushroom caps, quartered
• 2  large onions, chopped
• 3  cups button mushrooms, sliced
•  salt, pepper
• 1⁄2 teaspoon dried rosemary
• 1⁄4 cup dry marsala
• 2  teaspoons sherry wine vinegar

Directions

1. combine chicken stock and porcinis in a saucepan.
2. bring to boil and stir in barley.
3. cover, reduce to simmer, cook 12 minutes until tender meanwhile, in a large pan heat oil.
4. add shiitakes, onions, button mushrooms, salt, pepper, rosemary and saute 5 minutes until softened.
5. add marsala, cook for 1-2 minutes more.
6. stir in barley mixture and vinegar, cook 2 minutes more until well mixed.