Barley Pilaf with Sautéed Mushrooms

Barley Pilaf with Sautéed Mushrooms
Photo by Randy Mayor

Ingredients

  • ½ cup dry white wine
  • 2 garlic cloves, minced
  • 1 cup finely chopped onion
  • 1 cup uncooked pearl barley
  • 4 cups sliced button mushrooms (about 8 ounces)
  • ¼ cup chopped fresh parsley
  • 2 ¼ cups water
  • + 7 more ingredients
    • 1 cup boiling water
    • 2 tablespoons olive oil, divided
    • ½ cup dried porcini mushrooms (about 1/2 ounce)
    • ½ teaspoon salt
    • 1/8 teaspoon black pepper
    • 3 cups chopped button mushrooms (about 8 ounces)
    • 1 tablespoon butter

Combine the dried porcini mushrooms and boiling water in a bowl; cover and let stand for 15 minutes. Drain in a sieve over a bowl, reserving mushroom liquid. Finely chop porcini mushrooms; set aside. Heat 1 tablespoon oil in a large cast-iron or heavy skillet over high heat. Add chopped button mu...

View full recipe at My Recipes

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