Barley pilaf with mushrooms Maureen

[Guest guest]

It sounds wonderful! I love both barley & mushrooms.

Donna

--- Maureen <ailanthus wrote:

 

> 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

>

 

 

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