Barley-Mushroom Pilaf

Barley-Mushroom Pilaf Recipe
Becky Luigart-Stayner; Melanie J. Clarke
Use vegetable broth to make this dish vegetarian. Serve with roasted asparagus.

Yield:

4 servings (serving size: 1 1/2 cups)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

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.

Note:

November 2002
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