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    Barley Pilaf with Wheat Germ and Portobello Mushrooms Recipe

    (makes 8 servings)

    1 tb extra virgin olive oil
    1 cup onion, finely chopped
    1 lb portobello mushroom, diced into ½ inch, stem removed
    3/4 cup pearled barley
    2 cups low sodium, low fat chicken broth
    1 ea bay leaf
    1 cup carrot, peeled, finely chopped
    1/2 cup chopped herbs (oregano, parsley, basil)
    1 tb grated lemon peel

    Directions

    1. Melt butter in heavy medium saucepan over medium heat. Add onion and mushrooms; sprinkle with salt and pepper.
    2. Sauté until onions and mushrooms begin to soften, about 5 minutes. Add barley; cook 3 minutes, stirring constantly.
    3. Add chicken broth and bay leaf; bring to boil.
    4. Reduce heat to low, stir once, and cover. Cook until barley is almost tender, about 25 minutes.
    5. Add carrots and herbs; cover and cook until carrots are tender, about 6 minutes.
    6. Remove pilaf from heat and stir. Cover and let stand 10 minutes. Discard bay leaf. Season to taste with salt and pepper.
    7. Stir in lemon zest and serve.

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