Barley pilaf with mushrooms

[Guest guest]

My partner made this last night (without the optional parsley or

pimentos), and it was lovely--very rich & comforting

 

1/4 cup extra virgin olive oil

1 small onion (about 4 oz.), chopped

1 small carrot (about 2 oz.), chopped

1 stalk celery, chopped

1 cup pearl barley

8 oz. white button mushrooms, quartered

3-3/4 cups vegetable broth

salt and freshly ground black pepper, to taste

1/4 cup chopped fresh parsley (optional)

1/4 cup diced pimento (optional)

 

Preheat oven to 350F (175C). Lightly oil a 2-quart baking dish with a

lid and set aside.

 

Heat the oil over medium heat in a large skillet. Add onion, carrot &

celery and cook, stirring, for 3 minutes. Add barley and cook,

stirring, for 2 minutes. Add mushrooms and cook, stirring, for 2

minutes. Remove from heat and stir in 1-1/2 cups of the broth. Season

with salt and pepper. Transfer contents to the prepared baking dish

 

Cover the dish and bake for 30 minutes. Stir in another 1-1/2 cups of

the broth and bake, covered, for 30 minutes more. Add remaining broth

and, if using, parsley and/or pimento. Bake, uncovered, for 20 to 30

minutes or until most of the liquid has been absorbed by the barley, but

the mixture is creamy. Serve warm.

 

Advance preparation: The cooled dish can be stored, covered, in the

refrigerator for up to two days. Reheat in a low oven.

 

Makes 4 main course servings or 6-8 side dish servings.

 

Source: The Mediterranean Vegan Kitchen, Donna Klein