wild mushroom and barley pilaf
(2)
Another Heart Healthy recipe. This recipe features Portabellas, but feel free to substitute another variety of wild or cultivated mushroom. Can be made into a vegetarian dish by using vegetable broth in place of chicken broth.
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(2)
yield
4 -6
prep time
10 Min
cook time
55 Min
method
Stove Top
Ingredients For wild mushroom and barley pilaf
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1 Tbspvegetable oil
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8 ozportabella mushrooms, coarsely chopped
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1 smonion, chopped
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2 clovegarlic, minced
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1 1/2 cpearl barley, uncooked, washed and drained
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3 cfat free low sodium chicken broth or 3 cups vegetable broth
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1/4 tspsalt
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1/4 tsppepper
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2 Tbspfresh dill, snipped or 2 teaspoons dried dill
How To Make wild mushroom and barley pilaf
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1Heat a medium nonstick saucepan over medium heat. Pour the oil into the pan and swirl to coat the bottom. Cook the mushrooms, onion, and garlic for 5 minutes, or until the mushrooms have released some of their juices and the onions are translucent, stirring occasionally.
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2Stir in the barley; cook for 1 minute. Stir in the broth, salt, and pepper. Bring to a boil over high heat. Reduce the heat to low; cook, covered, for 45 to 50 minutes, or until the barley is tender.
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3Remove from the heat. Stir in the dill-weed and enjoy.
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