Barley-Mushroom Pilaf

30 minutes Prep: 8 minutes Cook: 20 minutes

91 calories per serving view nutrition facts

happyzhangbo

4 servings suggest servings

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Ingredients

3	cups	vegetarian chicken broth, non-fat, low-sodium	or chicken broth
1/3	cup	mushrooms, porcini, dried	chopped, about 1/3 ounce
1 1/2	cups	barley flakes	uncooked quick-cooking
2	tablespoons	olive oil
3	cups	mushrooms, shitake	quartered, caps, about 8 ounces
2	cups	onion	chopped
3/4	teaspoon	salt
1/2	teaspoon	rosemary leaves
8	ounces	mushrooms	presliced
1/4	cup	marsala wine	dry
2	teaspoons	sherry vinegar

Directions

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.

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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Nutrition Facts

Serving Size 98g

Amount per Serving

Calories 91 66% of calories from fat

	% Daily Value*
Total Fat 7.0g	10%
Saturated Fat 1.0g	5%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 446mg	19%
Total Carbohydrate 8.0g	3%
Dietary Fiber 1.0g	6%
Sugars 4.0g
Protein 1.0g	2%

Vitamin A	0%		Vitamin C	10%
Calcium	2%		Iron	2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Member Review

Lamb Baked in Paper

When I read this recipe I thought I was going to be a winner and it was. I made one change which was I cooked it for four hours at 300 degrees F. instead of at the temperature and time suggested. I find this makes the lamb more tender. The Feta cheese disappeared but could be tasted to some degree. This is an excellent recipe that we will make on a regular basis.