Barley-Mushroom Pilaf

Name: Barley-Mushroom Pilaf
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 9 grams 1/3 cup dried porcini mushrooms, chopped (about; 1 teaspoons dried rosemary; 710 milliliters fat-free, less-sodium chicken broth; 59 milliliters dry Marsala; 227 grams package presliced mushrooms; 2 Tbsps olive oil; 473 milliliters chopped onion; 355 milliliters uncooked quick-cooking barley; 1 teaspoons salt; 2 teaspoons sherry vinegar; 227 grams cups quartered shiitake mushroom caps (about

Barley-Mushroom Pilaf might be just the main course you are searching for. One serving contains 428 calories, 13g of protein, and 9g of fat. This recipe serves 4. If you have onion, rosemary, quick-cooking barley, and a few other ingredients on hand, you can make it. To use up the quick cooking barley you could follow this main course with the Hazelnut, barley and cocoa cookies as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Combine broth and porcini in a large saucepan. Bring to a boil; stir in barley. Cover, reduce heat, and simmer 12 minutes or until tender.

Ingredients you will need

Barley

Broth

Equipment you will use

Sauce Pan

While barley cooks, heat oil in a Dutch oven over medium-high heat.

Ingredients you will need

Barley

Cooking Oil

Equipment you will use

Dutch Oven

Add shiitake, onion, salt, rosemary, and presliced mushrooms; saut 5 minutes. Stir in Marsala; cook 1 minute. Stir in barley mixture and vinegar; cook 2 minutes or until thoroughly heated, stirring frequently.

Ingredients you will need

Mushrooms