Best 6 Barley Mushroom Pilaf Recipes

BLUE CHEESE-STUFFED BEEF TENDERLOIN WITH PORT SAUCE & MUSHROOM-SPINACH BARLEY PILAF

Steps:

• Prepare beef and sauce: Slit tenderloin lengthwise, almost but not all the way through. Sprinkle with salt and 1/2 tsp. each pepper and thyme. Mix cheese, bread crumbs and 1/4 tsp. each pepper and thyme; stuff pocket with cheese mixture. Tie tenderloin crosswise at 1 1/2-inch intervals. Coat with oil and sprinkle with more salt and pepper; set aside. Adjust oven rack to lower-middle position and heat oven to 425 degrees. Heat a large, heavy-bottomed roasting pan over two burners on medium-high heat. When pan is very hot, turn on exhaust fan and sear roast until well browned, about 2 minutes on all 4 sides; transfer to a cookie sheet. Reduce heat to low; add port, scraping roasting pan to loosen brown bits. Pour port into a saucepan with 1 cup broth. Simmer until reduced to 1 cup; whisk in cornstarch to thicken. Set aside. Prepare pilaf: Place mushrooms in a bowl, cover with3 cups of water and agitate to loosen dirt. Let sit 30 minutes. Put mushrooms in a fine mesh strainer; reserve liquid in bowl. Wash mushrooms under running water. Set aside. Pour mushroom liquid through strainer into another bowl. Add 2 Tbs. oil to the roasting pan. Sauté onion until well browned, 5 minutes. Add barley. Sauté; stir constantly,1 to 2 minutes. Add mushrooms, then wine. Simmer until nearly evaporated; add reserved mushroom liquid and4 cups broth, and bring to a simmer. To cook: Set a wire rack over the barley; set beef on rack. Cook, uncovered, until a meat thermometer inserted in thickest portion registers 120 (medium-rare) or 125 (medium), 30 to 35 minutes. Remove roast from rack and rack from pan. Let roast rest for about 25 minutes. Return barley to oven; cook until liquid evaporates and barley is tender, about 20 minutes. Remove from oven; stir in spinach and Parmesan until spinach wilts. To serve: Reheat port wine sauce. Cut roast into 1-inch-thick slices. Serve with sauce and barley pilaf.

BARLEY MUSHROOM PILAF

Steps:

• Cook barley according to package directions until tender.
• Meanwhile wash mushrooms and pat dry.
• Heat olive oil in a wide skillet over medium-low heat.
• Add nuts and let them cook for a few minutes before adding garlic.
• Add garlic to skillet.
• Slice mushrooms thinly and when nuts are nicely toasted add the mushrooms.
• Increase heat to high.
• Add the spinach, dill, salt and 1/2 teaspoons pepper. Stir.
• Cook until mushrooms are softened and somewhat shrunk.
• The barley should now be cooked dry and be tender by chewy. (If it tastes done but still has water around it, drain excess water.).
• Mix barley with the spinach mixture and 1/2 the cheese.
• Serve on plates with remaining cheese.
• Excellent with garlic toast.

WILD MUSHROOM AND BARLEY PILAF

Steps:

• 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.
• 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.
• Remove from the heat. Stir in the dillweed.

WILD MUSHROOM AND BARLEY PILAF

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.

BYRDHOUSE MUSHROOM BARLEY PILAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in an oven safe large pot or Dutch oven over medium heat. Stir in garlic and onion, and cook, stirring occasionally until the onion has softened and turned translucent, about 5 minutes. Stir in the mushrooms, and cook until the mushrooms have softened and released their liquid, about 5 minutes more. Stir in the sherry, and simmer for 1 minute. Add the chicken broth, barley, and basil; bring to a boil over high heat. Season to taste with salt and pepper, and boil for 5 minutes.
• Cover the Dutch oven, and place into the preheated oven. Bake until the barley is tender, 45 minutes to 1 hour. Stir in chopped parsley before serving.

MUSHROOM AND BARLEY PILAF

Steps:

• 1. In a medium saucepan, melt the butter or margarine over medium heat.
• 2. Add mushrooms, green onions, carrot and garlic powder and heat until mushrooms are tender. Stir in chicken broth. Add barley, sage and pepper. Bring to boiling. Reduce heat. Cover and simmer for 15-18 minutes or until barley is tender and liquid is absorbed.
• 3. Meanwhile, place frozen pea pods in colander and run cold water over them for 1 or 2 minutes, until thawed. Drain.
• 4. Stir pea pods into the barley mixture. Cover. Let stand for 2-3 minutes or until heated through. (Pea pods will be nice and crispy!)
• 5. Transfer to serving bowl.