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