Wednesday, November 17, 2010

Barley-Mushroom Pilaf

Three kinds of mushroom add flavor to this easy, savory pilaf.  If you're feeling adventurous, try one of the vegan "chicken" broths on the market instead of vegetable broth.

  • 3 cups vegetable broth
  • 1/3 cup chopped dried porcini mushrooms
  • 1 and 1/2 cups uncooked quick-cooking barley (such as Quaker)
  • 2 tablespoons olive oil
  • 3 cups quartered shiitake mushroom cups
  • 2 cups chopped onion
  • 3/4 teaspoon salt
  • 1/2 teaspoon dried rosemary
  • 1 (8-ounce) package presliced mushrooms
  • 1/4 cup Marsala
  • 2 teaspoons sherry vinegar
1. Combine the broth and dried porcini in a saucepan; bring to a boil, then stir in the barley.  Cover, reduce heat, and simmer for 12 minutes.

2. Heat the olive oil in a Dutch oven over medium-high heat.  Add the shiitake mushrooms, onion, salt, rosemary, and presliced mushrooms; saute for 5 minutes.  Stir in the Marsala and cook for 1 minute.

3. Add the barley mixture and the sherry vinegar, and cook for a final 2 minutes, stirring frequently.  Serve this hearty entree with some simple roasted asparagus on the side to round out the meal.

Nutrition Info:
4 servings (1 and 1/2 cups), Calories 415

Tasting Notes:
Wonderfully warming and filling.  I loved the hints of rosemary and sherry, although there was a bit too much onion in the dish for me, and I would probably decrease the amount to only 1 cup if I were to make this again.  Still, a great quick dish to have in one's repertoire for busy weeknights.


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