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Barley and Mushroom Pilaf Recipe

Barley and Mushroom Pilaf Recipe - 8 cups


1 3/4 cups pearl barley

2 teaspoons olive oil

1 onion, chopped

1/2 pound fresh mushrooms, sliced

4 cups beef broth, preferably homemade


Soak barley several hours or overnight in enough cold water to cover. Drain. Heat olive oil in a nonstick skillet. Sauté onion and barley in oil until onion is tender and barley is toasted. Add mushrooms, cook 2-3 minutes longer. Spoon into a large casserole. Heat broth to boiling, pour over barley. Stir. Bake, covered, at 350oF for 1 hour. Uncover, bake 1 to 1 1/2 hours longer, or until liquid is absorbed.

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