WILD MUSHROOM AND BARLEY PILAF
Another Heart Healthy recipe. This recipe features Portobellos, 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 Debbwl
Categories Low Cholesterol
Time 1h10m
Yield 12 1/2 cup
Number Of Ingredients 9
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.
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jhonalsogi 147
[email protected]This pilaf is a great way to use up leftover mushrooms. I also like that it's a one-pot meal, which makes cleanup a breeze.
sadek sadek
[email protected]I'm not a big fan of mushrooms, but I thought I'd give this recipe a try. I was pleasantly surprised! The mushrooms were cooked perfectly and the barley was nice and chewy. I'll definitely be making this again.
PRINCE STAR
[email protected]This recipe was way too complicated. I ended up just throwing everything in a pot and hoping for the best.
Samanta Oishe
[email protected]I followed the recipe exactly and the pilaf turned out mushy. I think I might have overcooked the barley.
Bijoy Shaha
[email protected]This pilaf was a bit bland for my taste. I think it could have used more herbs and spices.
Shamshad Akhtar
[email protected]I made this for my family and they all loved it. The pilaf was flavorful and the mushrooms were cooked perfectly. I will definitely be making this again.
Jas Bless
[email protected]This recipe was easy to follow and the pilaf turned out delicious. I especially liked the combination of mushrooms and barley.
Asad Ali Bawa
[email protected]I've made this pilaf several times now and it's always a hit. The barley adds a nice nutty flavor and the mushrooms are always cooked perfectly. I also love the addition of herbs and spices, which really make the dish sing.
Somrat Rocky
[email protected]This was a delicious and easy recipe. I made it for a dinner party and everyone loved it. The mushrooms were especially flavorful.
TAWEER Ahadi
[email protected]The pilaf turned out great! I used a mix of shiitake, oyster, and cremini mushrooms, and they all cooked beautifully. The barley was cooked perfectly, and the overall flavor of the dish was very well-balanced. I will definitely be making this again.
Shylenn
[email protected]This wild mushroom and barley pilaf was an explosion of flavor! The mushrooms were sautéed to perfection and the barley had a nice chewy texture. The addition of herbs and spices gave the dish a delightful aroma and taste. I highly recommend this rec