Free Recipe Barley and Mushroom Pilaf
Recipe Type: Free Vegetable Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 8
Ingredients for Barley and Mushroom Pilaf Recipe
1 tb Soft margarine
1 Onion, chopped
3/4 lb Mushrooms, sliced
1 c Pot barley or pearl barley**
3 c Hot chicken stock
1/2 c Chopped fresh parsley
Freshly ground pepper
Barley and Mushroom Pilaf Preparation
**Choose pot barley when possible because it is higher in fiber. They take the same length to cook. May be prepared a day in advance for a buffet and refrigerated. Reheat, covered in 350F oven for 30 min. Serve as an alternative to rice or potatoes. Vary by adding chopped almonds, celery or green onion, fresh dill, thyme or basil. In nonstick skillet, melt margarine over medium heat; add onion and cook for about 2 min or until softened. Add mushrooms and cook, stirring occasionally for 5 min. Transfer mixture to 11×7 baking dish; add barkey and chicken stock. Bake, covered, in 350F oven for 1 hour; uncover and bake for 10 min longer. OR bake in 325F oven for 1 1/2 hours. Stir in parsley and pepper to taste. Makes 8 servings, 2/3 cup. Per 2/3 cup serving, 122 calories 2 g fat, 295 mg sodium, 5 g protein, 21 g carbohydrate Good source of fiber, excellent niacin 1 starch, 1/2 fruit & veg, 1 fat choice Source: The Lighthearted Cookbook by Ann Lindsay Heart and Stroke Foundation of Ontario 1988. Shared but not tested by Elizabeth Rodier Aug 93. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini
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