Ingredients for Barley Mushroom Pilaf
- 2 cups chicken stock
- 1/4 cup dried porcini mushrooms
- 1 cup pearl barley
- 2 tablespoons olive oil
- 8 ounces shiitake mushrooms
- 1 medium onion
- 8 ounces button mushrooms
- 1 teaspoon salt
- 1 tablespoon fresh rosemary
- 1/2 cup marsala wine
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon black pepper
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How to Make Barley Mushroom Pilaf
- In a medium saucepan, combine 2 cups of chicken stock (or vegetable broth) and 1/4 cup dried porcini mushrooms. Bring to a boil, then reduce heat and simmer for 10 minutes to rehydrate the mushrooms.
- Add 1 cup of pearl barley to the saucepan. Stir well to combine. Bring back to a boil, then reduce heat to low, cover, and simmer for 12 minutes, or until the barley is tender.
- Meanwhile, heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add 8 ounces of sliced shiitake mushrooms, 1 medium chopped onion, and 8 ounces of halved button mushrooms. Season with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 tablespoon of chopped fresh rosemary.
- Sauté for 5-7 minutes, or until the mushrooms are softened and lightly browned.
- Pour in 1/2 cup of marsala wine and cook for 1-2 minutes, allowing the alcohol to cook off.
- Stir in the cooked barley mixture and 1 tablespoon of balsamic vinegar. Cook for another 2 minutes, or until well combined and heated through.
- Serve hot as a main course or a delicious side dish. Garnish with extra rosemary, if desired.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
48g
Fat
9g
Carbs
27g
