Oriental Garden Pilaf
"This recipe is from a box of Mother's Quick Cooking Barley. I only made it because I wanted to get rid of some celery, but it was quite good! I'm posting the recipe as it appears on the box, but I made the following changes: consomme instead of the broth; and I skipped the oil completely. I also used yellow onions."
photo by brokenburner
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1 1⁄3 cups chicken broth
- 2⁄3 cup barley (quick cooking)
- 1 tablespoon vegetable oil
- 1⁄2 cup carrot, thinly sliced
- 1⁄2 cup celery, thinly sliced
- 1 garlic, minced (clove)
- 1⁄2 cup mixed mushrooms, sliced
- 1⁄4 cup green onion, sliced
- 1 -2 tablespoon soy sauce
directions
- In medium saucepan, bring chicken broth to a boil. Stir in barley; reduce heat. Cover and simmer 10 to 12 minutes, or until tender.
- In large skillet, heat oil. Cook carrots, celery and garlic over medium-high heat 2 to 3 minutes. Add mushrooms and green onions; continue cooking 1 minute. Add cooked barley and soy sauce; mix well. Continue cooking over medium heat until heated through.
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Reviews
-
delicous, i love barley and this was great.
RECIPE SUBMITTED BY
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I am a full-time graduate student and I also work full-time, which means that I am not likely to make labor-intensive, time-consuming recipes very often! I also struggle with anorexia, and so most of the recipes I create or try are low-calorie and fat-free. I do love to bake, though, and I'm able to do that for others right now, which is nice.
I also keep kosher; that, combined with the fact that I don't really eat meat or cheese, means that most of my recipes (or recipes that I try) are non-dairy and vegetarian, or can be easily adapted to suit that.
Kitchen gadgets are a horrible weakness of mine ... it is just so much fun to try out crazy new products that sometimes I can't help myself! Limited kitchen storage space has managed to sort of curtail that little habit.
