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.  

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