Barley-Mushroom Pilaf
.
Yield
4 servingsPrep
8 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
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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