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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
Directions:
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.
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