BARLEY WITH DRIED MUSHROOMS
From Bittman's "The Best Recipes in the World." This comes out chewey. I don't know if it's supposed to be like that or not, having only used barley in soup before. If you wanted it less chewey, you could add a little more liquid and simmer a little longer. My husband disliked the chewiness, while I really liked it.
Provided by Debbie R.
Categories Grains
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Put porcini in bowl. Cover with hot water.
- Put 2 T. oil in medium saucepan over medium heat for one minute. Add barley with some pepper (and salt if you're using unsalted broth or water). Cook, stirring occasionally, until barley is coated, just a minute or two. Add stock. (You can substitute 1/2 cup of mushroom soaking liquid for regular liquid if desired.) Cover. Lower heat so mixture simmers. Cook for about 15 minutes or until barley is tender and liquid absorbed.
- When mushrooms are tender, drain. Trim off any hard parts. If large, slice. Put the remaining 2 tablespoons of oil in a small skillet over medium heat. Toss the mushrooms in briefly, spinkling them with a little salt and pepper.
- When barley is done, top it with the mushrooms, being sure to get everything out of the mushroom skillet, fat included. Garnish with fresh parsley if desired and be sure to serve hot.
Nutrition Facts : Calories 383.3, Fat 14.4, SaturatedFat 2, Sodium 7, Carbohydrate 58.3, Fiber 11.7, Sugar 0.6, Protein 7.4
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
