Barley Pilaf with Sauteed Mushrooms

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* Exported from MasterCook *

 

Barley Pilaf with Sautéed Mushrooms

 

Recipe By :Deborah Madison

Serving Size : 4 Preparation Time :0:00

Categories : Meatless Main Dishes

 

Amount Measure Ingredient -- Preparation Method

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1/2 cup (about 1/2 ounce) dried porcini mushrooms

1 cup boiling water

2 tablespoons olive oil -- divided

3 cups (about 8 ounces) chopped button mushrooms

1/2 cup dry white wine

1/8 teaspoon black pepper

2 garlic cloves -- minced

1 cup finely chopped onion

2 1/4 cups water

1 cup uncooked pearl barley

1/2 teaspoon salt

1/4 cup chopped fresh parsley

1 tablespoon butter

4 cups (about 8 ounces) sliced button mushrooms

 

Combine the dried porcini mushrooms and boiling water in a bowl; cover and let

stand for 15 minutes. Drain in a sieve over a bowl,

reserving mushroom liquid. Finely chop porcini mushrooms; set aside.

 

Heat 1 tablespoon oil in a large cast-iron or heavy skillet over high heat. Add

chopped button mushrooms; cook for 5 minutes or

until browned, stirring occasionally. Reduce heat to medium. Add porcini

mushrooms, wine, pepper, and garlic; cook 1 minute or

until liquid almost evaporates. Remove from heat.

 

Heat 1 tablespoon oil in a large saucepan over medium heat. Add onion; cook 3

minutes. Add reserved mushroom liquid, 2 1/4 cups

water, porcini mixture, barley, and salt, and bring to a boil. Cover, reduce

heat, and simmer 35 minutes or until barley is tender.

Fluff with a fork; stir in parsley.

 

Carefully melt butter in a cast-iron or heavy skillet over high heat. Add the

sliced button mushrooms, and sauté for 5 minutes or

until browned. Top the pilaf with sautéed mushrooms. Yield: 4 servings

(serving size: 1 1/4 cups pilaf and about 1/4 cup

mushrooms).

 

 

Source:

" Cooking Light, December 2000 "

S(Formatted by):

" KES on 12/27/00 "

 

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Per serving: 301 Calories (kcal); 10g Total Fat; (31% calories from fat); 6g

Protein; 44g Carbohydrate; 8mg Cholesterol; 311mg

Sodium

Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0

Other Carbohydrates

 

NOTES : The button mushrooms should be cooked in a cast-iron or heavy skillet

instead of a nonstick skillet because you need high

heat to get a nice browning. You could also use this hearty side dish as a

filling for stuffed cabbage

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0