Wild Mushroom and Barley Pilaf

debbie lopez

By
@Debbwl

Another Heart Healthy recipe. This recipe features Portabellas, but feel free to substitute another variety of wild or cultivated mushroom. Can be made into a vegetarian dish by using vegetable broth in place of chicken broth.


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Comments:

Serves:

4-6

Prep:

10 Min

Cook:

55 Min

Method:

Stove Top

Ingredients

1 Tbsp
vegetable oil
8 oz
portabella mushrooms, coarsely chopped
1 small
onion, chopped
2 clove
garlic, minced
1 1/2 c
pearl barley, uncooked, washed and drained
3 c
fat free low sodium chicken broth or 3 cups vegetable broth
1/4 tsp
salt
1/4 tsp
pepper
2 Tbsp
fresh dill, snipped or 2 teaspoons dried dill

Directions Step-By-Step

1
Heat a medium nonstick saucepan over medium heat. Pour the oil into the pan and swirl to coat the bottom. Cook the mushrooms, onion, and garlic for 5 minutes, or until the mushrooms have released some of their juices and the onions are translucent, stirring occasionally.
2
Stir in the barley; cook for 1 minute. Stir in the broth, salt, and pepper. Bring to a boil over high heat. Reduce the heat to low; cook, covered, for 45 to 50 minutes, or until the barley is tender.
3
Remove from the heat. Stir in the dill-weed and enjoy.

About this Recipe

Main Ingredient: Rice/Grains
Regional Style: American
Other Tag: Healthy