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wild mushroom and barley pilaf

(2 ratings)
Debbwl avatar
Recipe by
debbie lopez
@Debbwl
Northen, CA

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.

(2 ratings)
yield 4 -6
prep time 10 Min
cook time 55 Min
method Stove Top

Ingredients For wild mushroom and barley pilaf

  • 1 Tbsp
    vegetable oil
  • 8 oz
    portabella mushrooms, coarsely chopped
  • 1 sm
    onion, chopped
  • 2 clove
    garlic, minced
  • 1 1/2 c
    pearl barley, uncooked, washed and drained
  • 3 c
    fat free low sodium chicken broth or 3 cups vegetable broth
  • 1/4 tsp
    salt
  • 1/4 tsp
    pepper
  • 2 Tbsp
    fresh dill, snipped or 2 teaspoons dried dill

How To Make wild mushroom and barley pilaf

  • 1
    Heat 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.
  • 2
    Stir 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.
  • 3
    Remove from the heat. Stir in the dill-weed and enjoy.
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