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Barley-Mushroom Pilaf

 

.
66

Yield

4

servings

Prep

8

min

Cook

20

min

Ready

30

min

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

Ingredients

3 cups vegetarian chicken broth, non-fat, low-sodium
or chicken broth
*
cup mushrooms, porcini, dried
chopped, about 1/3 ounce
*
1 ½ cups barley flakes
uncooked quick-cooking
*
2 tablespoons olive oil
3 cups mushrooms, shiitake
quartered, caps, about 8 ounces
*
2 cups onions
chopped
¾ teaspoon salt
½ teaspoon rosemary leaves
*
8 ounces mushrooms
presliced
¼ 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 98g (3.5 oz)
Amount per Serving
Calories 9166% of calories from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 446mg 19%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 6%
Sugars g
Protein 2g
Vitamin A 0% Vitamin C 10%
Calcium 2% Iron 2%
* based on a 2,000 calorie diet How is this calculated?

 

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