Barley-Mushroom Pilaf Recipe

Ingredients
<br>- 4 cups water
<br>- 1 cup uncooked pearl barley
<br>- 3 (3.5 ounce) packages fresh shiitake mushrooms
<br>- cooking spray
<br>- 1 tablespoon olive oil
<br>- 2 cups chopped onion
<br>- 1 1/2 cups chopped red bell pepper
<br>- 3/4 cup chopped yellow bell pepper
<br>- 1/2 cup fat-free, less-sodium chicken broth
<br>- 1/4 cup chopped Italian flat leaf parsley
<br>- 1 tablespoon chopped fresh thyme
<br>- 1 teaspoon salt
<br>- 1/4 teaspoon freshly ground black pepper
<br>- 3/4 cup grated dry Monterey Jack cheese
<br><p></p>Directions
<br>step 1: Bring 4 cups water to a boil in a large saucepan. Add barley; cover, reduce heat, and simmer for 45 minutes.
<br>step 2: Remove from heat, and let stand, covered, 5 minutes.
<br>step 3: Preheat oven to 350 degrees.
<br>step 4: Remove and discard stems from mushrooms, and slice mushroom caps. Heat a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add mushrooms, and saute 3 minutes. Remove from skillet. Heat oil in skillet over medium heat. Stir in onion; cover and cook 6 minutes. Add bell peppers; cover and cook 2 minutes. Stir in the cooked barley, mushrooms, broth, and next 4 ingredients (broth through black pepper).
<br>step 5: Spoon half of barley mixture into an 11 x 7-inch baking dish coated with cooking spray, and sprinkle with half of cheese. Repeat layers. Cover and bake at 350 degrees for 45 minutes.
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Ingredients
- 4 cups water
- 1 cup uncooked pearl barley
- 3 (3.5 ounce) packages fresh shiitake mushrooms
- cooking spray
- 1 tablespoon olive oil
- 2 cups chopped onion
- 1 1/2 cups chopped red bell pepper
- 3/4 cup chopped yellow bell pepper
- 1/2 cup fat-free, less-sodium chicken broth
- 1/4 cup chopped Italian flat leaf parsley
- 1 tablespoon chopped fresh thyme
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3/4 cup grated dry Monterey Jack cheese

Directions
step 1: Bring 4 cups water to a boil in a large saucepan. Add barley; cover, reduce heat, and simmer for 45 minutes.
step 2: Remove from heat, and let stand, covered, 5 minutes.
step 3: Preheat oven to 350 degrees.
step 4: Remove and discard stems from mushrooms, and slice mushroom caps. Heat a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add mushrooms, and saute 3 minutes. Remove from skillet. Heat oil in skillet over medium heat. Stir in onion; cover and cook 6 minutes. Add bell peppers; cover and cook 2 minutes. Stir in the cooked barley, mushrooms, broth, and next 4 ingredients (broth through black pepper).
step 5: Spoon half of barley mixture into an 11 x 7-inch baking dish coated with cooking spray, and sprinkle with half of cheese. Repeat layers. Cover and bake at 350 degrees for 45 minutes.

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