MUSHROOM BARLEY PILAF RECIPES

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MUSHROOM BARLEY PILAF RECIPE - FOOD.COM



Mushroom Barley Pilaf Recipe - Food.com image

This is a nice side dish to serve as an alternative to rice or potatoes. Hearty and healthy - low fat, high fibre, and a good source of protein. I like to make extras and take it to work as a healthy lunch.

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 8 serving(s)

Number Of Ingredients 10

1 lb mushroom, quartered
1 tablespoon olive oil
2 carrots, diced
1 onion, chopped
2 garlic cloves
2 cups chicken broth or 2 cups vegetable broth
1 cup pearl barley
1 (8 ounce) can lentils, rinsed and drained
1/4 cup chopped fresh parsley
salt and pepper

Steps:

  • Preheat oven to 425 degrees. Spray rimmed baking sheet with cooking spray. Place mushrooms on prepared baking sheet in single layer. Roast for 15 minutes, stirring once.
  • In a large saucepan, heat oil over medium heat, cook carrots, onions, and garlic for 6 to 8 minutes or until vegetables soften. Stir in chicken broth, 1 1/2 cup water and barley. Cover and bring to a boil. Reduce heat to simmer. Cook, covered, for 20 minutes, stirring occasionally, or until barley is tender and almost all the liquid is absorbed. Gently stir in mushrooms and lentils. Remove from heat and let stand for 5 minutes. Gently stir parsley into barley mixture.

Nutrition Facts : Calories 171.6, FatContent 2.7, SaturatedFatContent 0.5, CholesterolContent 0, SodiumContent 204.6, CarbohydrateContent 30.3, FiberContent 7.5, SugarContent 3.3, ProteinContent 8.4

BARLEY MUSHROOM PILAF RECIPE - FOOD.COM



Barley Mushroom Pilaf Recipe - Food.com image

I love barley and I love mushrooms, this is a really good and out of the ordinary potatoe/rice side dish.

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 1 batch, 4 serving(s)

Number Of Ingredients 10

1 cup quick-cooking barley
1 (10 ounce) box frozen chopped spinach
3 ounces fresh mushrooms
2 teaspoons dill weed
2 tablespoons olive oil
1 teaspoon salt
1/4 cup walnuts, chopped
1/2 teaspoon pepper
3 garlic cloves, minced
1 cup cheddar cheese, grated

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.

Nutrition Facts : Calories 415.2, FatContent 22.6, SaturatedFatContent 7.8, CholesterolContent 29.7, SodiumContent 816.8, CarbohydrateContent 39.9, FiberContent 11, SugarContent 1.7, ProteinContent 17.6

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