Barley And Mushroom Pilaf

Great side or main dish. Adapted from The Rustic Table: Simple Fare from the World’s Kitchens by Constance Snow.


3 tablespoons olive oil
1 onion, chopped
1 carrots, chopped
1 celery rib, finely chopped
2 cloves garlic, minced
1 pinch dried thyme
4 cups beef stock
1 bay leaf
3/4 cup pearl barley
1/2 pound fresh mushrooms, coarsely chopped (I used Portobello)
salt and freshly ground black pepper
2 tablespoons minced fresh parsley

Warm oil in medium saucepan or deep covered skillet over medium-high heat. Add onion, carrots, celery, garlic and thyme and saute until onion is lightly browned, 6-7 minutes.

Add stock and bay leaf. Bring to a boil. Stir in barley and return to boil. Add mushrooms. Reduce heat. Season with salt and pepper and cover pan. Simmer until most liquid has been absorbed and the barley is tender, 45-50 minutes.

Remove from heat and let stand 5 minutes. Remove bay leaf and stir in parsley just before serving.

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