Wild Mushroom and Barley Pilaf
1 Tbspvegetable oil
8 ozportabella mushrooms, coarsely chopped
1 smallonion, chopped
2 clovegarlic, minced
1 1/2 cpearl barley, uncooked, washed and drained
3 cfat free low sodium chicken broth or 3 cups vegetable broth
2 Tbspfresh dill, snipped or 2 teaspoons dried dill
How to Make Wild Mushroom and Barley Pilaf
- 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.
- 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.
- Remove from the heat. Stir in the dill-weed and enjoy.