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Barley-Mushroom Pilaf

Becky Luigart-Stayner; Melanie J. Clarke
Yield 4 servings (serving size: 1 1/2 cups)
Use vegetable broth to make this dish vegetarian. Serve with roasted asparagus.

Ingredients

  • 3 cups fat-free, less-sodium chicken broth
  • 1/3 cup dried porcini mushrooms, chopped (about 1/3 ounce)
  • 1 1/2 cups uncooked quick-cooking barley
  • 2 tablespoons olive oil
  • 3 cups quartered shiitake mushroom caps (about 8 ounces)
  • 2 cups chopped onion
  • 3/4 teaspoon salt
  • 1/2 teaspoon dried rosemary
  • 1 (8-ounce) package presliced mushrooms
  • 1/4 cup dry Marsala
  • 2 teaspoons sherry vinegar

Nutrition Information

  • calories 415
  • caloriesfromfat 19 %
  • fat 8.7 g
  • satfat 1.3 g
  • monofat 5.2 g
  • polyfat 1.5 g
  • protein 15.3 g
  • carbohydrate 66.6 g
  • fiber 15 g
  • cholesterol 0.0 mg
  • iron 4.6 mg
  • sodium 805 mg
  • calcium 46 mg

How to Make It

  1. Combine broth and porcini in a large saucepan. Bring to a boil; stir in barley. Cover, reduce heat, and simmer 12 minutes or until tender.

  2. While barley cooks, heat oil in a Dutch oven over medium-high heat. Add shiitake, onion, salt, rosemary, and presliced mushrooms; sauté 5 minutes. Stir in Marsala; cook 1 minute. Stir in barley mixture and vinegar; cook 2 minutes or until thoroughly heated, stirring frequently.