WILD MUSHROOM AND BARLEY PILAF
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
Categories Other Side Dishes
Time 1h5m
Number Of Ingredients 9
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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Tonmoy Roy
[email protected]Meh.
Ashlyn C
[email protected]This pilaf was okay, but I've had better. The mushrooms were a bit slimy and the barley was a bit too mushy.
gloria okpara
[email protected]The recipe was easy to follow, but the pilaf didn't turn out as flavorful as I expected. I think I might have used the wrong type of mushrooms.
Rajon Dewan
[email protected]This pilaf was a bit bland for my taste. I think it could have used more seasoning. I also found the barley to be a bit too chewy.
Chinonye Chimaeze
[email protected]I've made this pilaf several times now and it's always a hit. It's a great way to use up leftover mushrooms and barley. I also like to add some chopped fresh herbs, such as parsley or thyme.
Rodgers Makau
[email protected]This recipe is a keeper! The pilaf was easy to make and incredibly delicious. I loved the combination of mushrooms, barley, and cranberries. It's a perfect dish for a fall dinner.
Vi Bird
[email protected]I made this pilaf for a potluck and it was a huge success. Everyone raved about the flavor and texture. I'll definitely be making it again.
Ahmad Shlash
[email protected]This dish was a hit with my family! Even my picky kids loved it. The mushrooms and barley were cooked to perfection, and the overall flavor was just delicious.
Landon Parker
[email protected]I followed the recipe exactly and it turned out perfectly. The pilaf was fluffy and flavorful, and the mushrooms were tender and juicy. I especially loved the crispy shallots on top.
Jamida nampewo
[email protected]This wild mushroom and barley pilaf was an absolute delight! The flavors were rich and complex, with a perfect balance of earthy mushrooms, nutty barley, and aromatic herbs. The addition of dried cranberries and toasted walnuts added a touch of sweet