Substituting barley for rice in a pilaf is great way to add more
fibre to your diet. Serve it as a flavourful vegetarian meal or serve as
side dish with your favorite meat. For a deep, robust dish use the portabella
mushrooms and beef broth.
Mushroom,
Walnut and Barley Pilaf
Preparation
Preparation Time: 20
minutes
Cooking Time: 40 minutes
Ingredients
- 2 tbsp olive oil 25 mL
- 3/4 cup chopped onions 175 mL
- 12 oz sliced fresh mixed Mushrooms 375 g
(white, cremini, portabella, shiitake)
- 1 tbsp chopped fresh thyme 15 mL
- 2 large cloves garlic, minced 2
- 2 1/2 cups pearl barley 625 mL
- 2 cups chicken, vegetable or beef broth 500 mL
- 1/2 cup toasted walnut pieces or pine nuts 125 mL
- 2 tbsp grated Parmesan cheese 25 mL
- 1/4 cup chopped fresh parsley 50 mL
Instructions:
1) In a large skillet or sauce pan heat oil over medium heat; add
onion and sauté 3-4 minutes or until softened.
2) Add mushrooms and sauté 5-7
minutes or until starting to brown.
3) Stir in thyme, garlic and barley and cook 1
minute.
4) Add broth and bring to boil; reduce heat to simmer.
5) Cover and cook for
35-40 minutes or until liquid is almost absorbed and barley is tender.
6) Stir in
nuts and cheese. Stir in parsley just before serving.
Makes 6 side serving or 4 main course servings.
