Barley Pilaf

/Barley Pilaf

Barley Pilaf

Category

Main ingredient of barley is a whole-grain that is low in fat and calories, but high in dietary fiber and certain trace minerals.

Yields1 Serving

 ½ cup Great River Organic Milling Hulled Barley
 12 dried shitake mushrooms
 1 tbsp olive oil
 1 large onion, chopped
 3 cloves garlic, chopped
 ½ tsp salt
 1 cup white wine or sherry
 ½ cup chopped parsley
 3 tbsp vinegar (we like Balsamic)
 ½ tsp pepper

1

While mushrooms soak in 2 cups water, saute onion and garlic in oil until golden and transluscent.

2

Stir in wine and rinse, drained barley. Cover and cook for 10 minutes.

3

Drain and slice the mushrooms, reserving the liquid; add both to the pot of barley.

4

Add salt and cook for 10 minutes. Add 4 cups of boiling water, one cup at a time, cooking pilaf 10 minutes between each addition.

5

Stir in parsley, vinegar and pepper with last cup of water. Simmer on low heat until all the water is absorbed and the barley is tender.

Ingredients

 ½ cup Great River Organic Milling Hulled Barley
 12 dried shitake mushrooms
 1 tbsp olive oil
 1 large onion, chopped
 3 cloves garlic, chopped
 ½ tsp salt
 1 cup white wine or sherry
 ½ cup chopped parsley
 3 tbsp vinegar (we like Balsamic)
 ½ tsp pepper

Directions

1

While mushrooms soak in 2 cups water, saute onion and garlic in oil until golden and transluscent.

2

Stir in wine and rinse, drained barley. Cover and cook for 10 minutes.

3

Drain and slice the mushrooms, reserving the liquid; add both to the pot of barley.

4

Add salt and cook for 10 minutes. Add 4 cups of boiling water, one cup at a time, cooking pilaf 10 minutes between each addition.

5

Stir in parsley, vinegar and pepper with last cup of water. Simmer on low heat until all the water is absorbed and the barley is tender.

Barley Pilaf
September 14th, 2018|

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