Wild Mushroom and Barley Pilaf |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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Another Heart Healthy recipe. This recipe features Portobellos, but feel free to substitute another variety of wild or cultivated mushroom. Can be made into a vegetarian dish by using vegetable broth in place of chicken broth. Ingredients:
1 tablespoon vegetable oil |
8 ounces portabella mushrooms, coarsely chopped |
1 small onion, chopped |
2 garlic cloves, minced |
1 1/4 cups pearl barley, uncooked |
3 cups fat-free low-sodium chicken broth or 3 cups vegetable broth |
1/4 teaspoon salt |
1/4 teaspoon pepper |
2 tablespoons dill weed, snipped or 2 teaspoons dried dill |
Directions:
1. Heat a medium nonstick saucepan over medium heat. Pour the oil into the pan and swirl to coat the bottom. Cook the mushrooms, onion, and garlic for 5 minutes, or until the mushrooms have released some of their juices and the onions are translucent, stirring occasionally.
2. Stir in the barley; cook for 1 minute. Stir in the broth, salt, and pepper. Bring to a boil over high heat. Reduce the heat to low; cook, covered, for 45 to 50 minutes, or until the barley is tender.
3. Remove from the heat. Stir in the dillweed.
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