Barley Pilaf

Learn to cook; Relish your life!

Instructor: Staci Joers
Website: www.cookingwithclass.us
Email: Staci@cookingwithclass.us

Serving Size: 6

  • 1 tablespoons olive oil
  • 1 small onion -- finely chopped
  • 8 ounces mushrooms -- sliced
  • ˝ cup barley -- not quick cooking
  • 14 ˝ ounces chicken broth
  • 1 teaspoon salt
  • Pepper -- to taste
  • ˝ teaspoon ground sage
  • ˝ teaspoon dried thyme
  • 1 tablespoon fresh parsley -- for garnish

In a large, heavy saucepan, heat oil over med-high heat. Add onions and mushrooms and sauté until onions are translucent and mushrooms release their liquid.

Add barley and sauté 2-3 minutes more.

Add broth, salt, pepper, sage and thyme. Bring to a boil, reduce heat to simmer, cover and cook 40-45 minutes or until barley is tender and liquid is mostly absorbed. Remove from heat and let stand 5 minutes. Garnish with chopped parsley and serve.

Per Serving (excluding unknown items): 102 Calories; 3g Fat (27.1% calories from fat); 4g Protein; 15g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 577mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fat.

NOTES: A mixture of mushrooms such as cremini and shitake are nice for this.