Porcini Mushroom and Barley Pilaf |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 8 |
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A yummy autumn dish that was featured in the October 2006 edition of Chatelaine Quebec. I veganized it. Ingredients:
26 g dried porcini mushrooms (1 baggie) |
375 ml boiling water (1 cup and a half) |
30 ml olive oil (2 tablespoon) |
1 onion, finely minced |
1 garlic clove, finely minced |
150 g barley (3/4 cup) |
175 ml vegetable broth (3/4 cup) |
1 dried bay leaf |
1 sprig fresh thyme |
salt and pepper, to taste |
Directions:
1. In a glass bowl, put the porcini mushrooms. Add the boiling water and let sit for 30 minutes.
2. Take out the mushrooms and RESERVE the water.
3. In a pot, over medium heat, heat the oil and add the onion. Cook for 3-4 minutes until the onion becomes translucent. Add the garlic and barley and cook, while stirring, for about a minute.
4. Add the mushroom broth, the vegetable broth, the bay leaf, the thyme and salt and pepper, to taste. Simmer, covered, on low heat, for 45 minutes.
5. When ready to serve, remove the herbs and add the mushrooms.
6. Serves 4 as a main dish or 8 as a side dish.
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