WILD MUSHROOM AND BARLEY PILAF

Wild Mushroom and Barley Pilaf image

Another Heart Healthy recipe. This recipe features Portabellas, but feel free to substitute another variety of wild or cultivated mushroom. Can be made into a vegetarian dish by using vegetable broth in place of chicken broth.

Provided by debbie lopez

Time 1h5m

Number Of Ingredients 9

Ingredients

1 Tbsp vegetable oil
8 oz portabella mushrooms, coarsely chopped
1 small onion, chopped
2 clove garlic, minced
1 1/2 c pearl barley, uncooked, washed and drained
3 c fat free low sodium chicken broth or 3 cups vegetable broth
1/4 tsp salt
1/4 tsp pepper
2 Tbsp fresh dill, snipped or 2 teaspoons dried dill

Steps:

1. Heat a medium nonstick saucepan over medium heat. Pour the oil into the pan and swirl to coat the bottom. Cook the mushrooms, onion, and garlic for 5 minutes, or until the mushrooms have released some of their juices and the onions are translucent, stirring occasionally.
2. Stir in the barley; cook for 1 minute. Stir in the broth, salt, and pepper. Bring to a boil over high heat. Reduce the heat to low; cook, covered, for 45 to 50 minutes, or until the barley is tender.
3. Remove from the heat. Stir in the dill-weed and enjoy.

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