Mushroom-Barley Pilaf

 

• 1 cup pearl barley
• 2 tbsp. butter
• 1 medium onion, finely chopped
• 2 medium celery stalks, cut into ¼-inch-thick slices
• 12 oz mushrooms, sliced
• 1 can chicken or vegetable broth
• ½ tsp. salt
• 1/8 tsp. ground black pepper
• 1/8 tsp. dried thyme
• ¼ cup chopped fresh parsley 

 

1. In 3-quart saucepan, toast barley over medium heat, shaking pan occasionally, 4 minutes, or until beginning to brown; transfer to bowl.
2. In same saucepan, melt butter over medium heat.
3. Add onion and celery and cook 5 minutes, or until tender.
4. Stir-in mushroom; cook about 10 minutes, until tender and liquid has evaporated.
5. Stir in barley, broth plus enough water to equal 2 ½ cups, salt, pepper, and thyme.
6. Heat to boiling over high heat.
7. Reduce heat to low; cover and simmer 30 minutes, or until barley is tender.
8. Remove from heat; stir in parsley.
9. Makes 6 servings.

 

This is one of my favorite ways to cook mushrooms. Pair this dish with ratatouille and chicken with feta and basil, and you will have a colorful feast.