PAT'S BARLEY, BISON, AND MUSHROOM SKILLET MEAL

Pat's Barley, Bison, and Mushroom Skillet Meal image

A flavorful recipe that can be made either with bison or without bison as a vegetarian stand-alone. For the vegetarian version use 3 portobello mushrooms and 2 tablespoons olive oil instead of 1. Requires the barley to be soaked at least 24 hours in advance.

Provided by William R.

Categories Everyday Cooking

Time P1DT55m

Yield 6

Number Of Ingredients 11

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Ingredients

1 pound pearl barley
1 pound ground bison
½ cup low-sodium soy sauce
3 cloves garlic, minced
½ teaspoon dried thyme
½ teaspoon dried oregano
½ teaspoon ground black pepper
1 tablespoon extra-virgin olive oil
2 portobello mushrooms, diced
3 tablespoons Worcestershire sauce
½ (750 milliliter) bottle dark red wine (such as Apothic® Red Blend)

Steps:

Place barley into a large bowl and cover with several inches of cool water; let stand 24 hours. Drain.
Heat a large skillet over medium-high heat. Cook and stir bison in the hot skillet until browned and crumbly, 5 to 7 minutes. Stir soy sauce, garlic, thyme, oregano, and pepper into bison; reduce heat to medium-low. Add olive oil and stir.
Mix mushrooms, barley, and Worcestershire sauce into bison mixture; stir gently. Pour wine over mixture just until barley is covered. Cover skillet, bring to a boil, and reduce heat to low. Cook until barley is tender, stirring every 10 minutes, 30 to 35 minutes.

Nutrition Facts : Calories 439.5 calories, Carbohydrate 63.3 g, Cholesterol 38.7 mg, Fat 5.3 g, Fiber 14 g, Protein 25.1 g, SaturatedFat 1.1 g, Sodium 832.7 mg, Sugar 2.9 g