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Barley-Mushroom Pilaf

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Submitted by happyzhangbo

.

YIELD

4 servings

PREP

8 min

COOK

20 min

READY

30 min

Ingredients

3 710
CUPS ML VEGETARIAN CHICKEN BROTH, NON-FAT, LOW-SODIUM
or chicken broth *
⅓ 79
CUP ML MUSHROOMS, PORCINI, DRIED
chopped, about 1/3 ounce *
1 ½ 355
CUPS ML BARLEY FLAKES
uncooked quick-cooking *
2 30
TABLESPOONS ML OLIVE OIL
3 710
CUPS ML MUSHROOMS, SHIITAKE
quartered, caps, about 8 ounces *
2 473
CUPS ML ONIONS
chopped
¾ 3.8
TEASPOON ML SALT
½ 2.5
TEASPOON ML ROSEMARY LEAVES
8 231.2
OUNCES ML/G MUSHROOMS
presliced
¼ 59
CUP ML MARSALA WINE
dry *
2 10
TEASPOONS ML 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 Arrow up button

Comments

 

 

Nutrition Facts

Serving Size 98g (3.5 oz)
Amount per Serving
Calories 91 66% 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?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

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