Barley-Mushroom Pilaf

Barley-Mushroom Pilaf
Photo by Becky Luigart-Stayner

Ingredients

  • 2 cups chopped onion
  • 3 cups quartered shiitake mushroom caps (about 8 ounces)
  • 3 cups fat-free, less-sodium chicken broth
  • ½ teaspoon dried rosemary
  • ¼ cup dry Marsala
  • ¾ teaspoon salt
  • 1/3 cup dried porcini mushrooms, chopped (about 1/3 ounce)
  • + 4 more ingredients
    • 1 (8-ounce) package presliced mushrooms
    • 2 teaspoons sherry vinegar
    • 2 tablespoons olive oil
    • 1 ½ cups uncooked quick-cooking barley

Combine broth and porcini in a large saucepan. Bring to a boil; stir in barley. Cover, reduce heat, and simmer 12 minutes or until tender.While barley cooks, heat oil in a Dutch oven over medium-high heat. Add shiitake, onion, salt, rosemary, and presliced mushrooms; sauté 5 minutes. Stir in Mars...

View full recipe at My Recipes

Comments

Variations on Barley-Mushroom Pilaf

  • Barley-Mushroom Pilaf
    • 2 cups chopped onion
    • 1 cup uncooked pearl barley
    • 1 tablespoon olive oil
    • 1 1/2 cups chopped red bell pepper
    • Cooking spray
    • +8 other ingredients


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