Barley Pilaf with Sautéed Mushrooms

The button mushrooms should be cooked in a cast-iron or heavy skillet instead of a nonstick skillet because you need high heat to get a nice browning. You could also use this hearty side dish as a filling for stuffed cabbage.

Yield: 4 servings (serving size: 1 1/4 cups pilaf and about 1/4 cup mushrooms)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 322
  • Calories from fat: 30%
  • Fat: 10.8g
  • Saturated fat: 2.9g
  • Monounsaturated fat: 5.9g
  • Polyunsaturated fat: 1.2g
  • Protein: 8.4g
  • Carbohydrate: 51.7g
  • Fiber: 10.7g
  • Cholesterol: 8mg
  • Iron: 3.2mg
  • Sodium: 338mg
  • Calcium: 41mg

Ingredients

  • 1/2 cup dried porcini mushrooms (about 1/2 ounce)
  • 1 cup boiling water
  • 2 tablespoons olive oil, divided
  • 3 cups chopped button mushrooms (about 8 ounces)
  • 1/2 cup dry white wine
  • 1/8 teaspoon black pepper
  • 2 garlic cloves, minced
  • 1 cup finely chopped onion
  • 2 1/4 cups water
  • 1 cup uncooked pearl barley
  • 1/2 teaspoon salt
  • 1/4 cup chopped fresh parsley
  • 1 tablespoon butter
  • 4 cups sliced button mushrooms (about 8 ounces)

Preparation

  1. Combine the dried porcini mushrooms and boiling water in a bowl; cover and let stand for 15 minutes. Drain in a sieve over a bowl, reserving mushroom liquid. Finely chop porcini mushrooms; set aside.
  2. Heat 1 tablespoon oil in a large cast-iron or heavy skillet over high heat. Add chopped button mushrooms; cook for 5 minutes or until browned, stirring occasionally. Reduce heat to medium. Add porcini mushrooms, wine, pepper, and garlic; cook 1 minute or until liquid almost evaporates. Remove from heat.
  3. Heat 1 tablespoon oil in a large sauce-pan over medium heat. Add onion; cook 3 minutes. Add reserved mushroom liquid, 2 1/4 cups water, porcini mixture, barley, and salt, and bring to a boil. Cover, reduce heat, and simmer 35 minutes or until barley is tender. Fluff with a fork; stir in parsley.
  4. Carefully melt butter in a cast-iron or heavy skillet over high heat. Add the sliced button mushrooms, and sauté for 5 minutes or until browned. Top the pilaf with sautéed mushrooms.
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