Barley-Mushroom Pilaf
. 79
79
Ingredients
| 3 | cups |
vegetarian chicken broth, non-fat, low-sodium
or chicken broth |
* |
| ⅓ | 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.
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?
