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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Barley and shiitake mushrooms add a nutty flavor to this high-fiber take on rice pilaf. Ingredients:
4 cups water |
1 cup uncooked pearl barley |
3 (3 1/2-ounce) packages fresh shiitake mushrooms |
cooking spray |
1 tablespoon olive oil |
2 cups chopped onion |
1 1/2 cups chopped red bell pepper |
3/4 cup chopped yellow bell pepper |
1/2 cup fat-free, less-sodium chicken broth |
1/4 cup chopped fresh flat-leaf parsley |
1 tablespoon chopped fresh or 1 teaspoon dried thyme |
1 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
3/4 cup (3 ounces) grated dry monterey jack or fresh parmesan cheese |
Directions:
1. Bring 4 cups water to a boil in a large saucepan. Add barley; cover, reduce heat, and simmer for 45 minutes.
2. Remove from heat, and let stand, covered, 5 minutes.
3. Preheat oven to 350°.
4. Remove and discard stems from mushrooms, and slice mushroom caps. Heat a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add mushrooms, and sauté 3 minutes. Remove from skillet. Heat oil in skillet over medium heat. Stir in onion; cover and cook 6 minutes. Add bell peppers; cover and cook 2 minutes. Stir in the cooked barley, mushrooms, broth, and next 4 ingredients (broth through black pepper).
5. Spoon half of barley mixture into an 11 x 7-inch baking dish coated with cooking spray, and sprinkle with half of cheese. Repeat layers. Cover and bake at 350° for 45 minutes.
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