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Barley Pilaf


Instructor: Staci Joers

Website: www.cookingwithclass.us

Email: Staci@cookingwithclass.us


1 tablespoons olive oil

1 small onion, finely chopped

8 ounces mushrooms*, sliced

12 cup barley, not quick cooking

14 12 ounces chicken broth

1 teaspoon salt

Pepper, to taste

12 teaspoon ground sage

12 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.

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

Nutritional information per serving:
102 calories 3g fat (27.1% calories from fat) 4g protein 15g carbohydrate 3g fiber 0mg cholesterol 577mg sodium Exchanges: 1 Grain(Starch); 0 Lean Meat; 12 Vegetable; 12 Fat.

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