Mushroom Barley Pilaf 2 tbsp olive oil 1 large onion, chopped about 1-1/2 cups 1 lb. mushrooms, sliced about 6 cups 1 c. pearl barley, rinsed and drained 2-3/4 c. chicken or vegetable broth Salt and freshly ground black pepper to taste
Heat oil in 3-quart saucepan over medium-high heat. Add onions and mushrooms; cook until mushrooms give off their liquid and it evaporates. Add barley; stir to coat lightly with oil, and cook 1 minute until browned lightly. Add broth, salt and pepper. Bring to a boil, reduce heat, cover and cook 35 to 45 minutes, until liquid is absorbed and barley is tender. Let stand 5 minutes, then fluff with fork. Yield 6 servings. Adapted from: "Grains: Seventy-six Healthy Recipes for Barley, Corn, Rye, Wheat, and Other Grains" -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
