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wild mushroom and barley pilaf

(2 RATINGS)
17 Pinches 1 Photo
Debbwl avatar
Northen, CA
Updated on Mar 1, 2015

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.

prep time 10 Min
cook time 55 Min
method Stove Top
yield 4-6 serving(s)

Ingredients

  • 1 tablespoon vegetable oil
  • 8 ounces portabella mushrooms, coarsely chopped
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 1/2 cups pearl barley, uncooked, washed and drained
  • 3 cups fat free low sodium chicken broth or 3 cups vegetable broth
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons fresh dill, snipped or 2 teaspoons dried dill

How To Make wild mushroom and barley pilaf

  • 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.
  • Step 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.
  • Step 3
    Remove from the heat. Stir in the dill-weed and enjoy.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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