Wild Mushroom and Barley Pilaf

1
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.

Rating:

★★★★★ 2 votes

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

How to Make Wild Mushroom and Barley Pilaf

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.

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About Wild Mushroom and Barley Pilaf





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