Fresh Herbed Barley Pilaf

Serves: 4 to 6

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These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free peanut-free iconPeanut-free soy-free iconSoy-free wheat-free iconWheat-free

This recipe can be served as a savory side dish or as a stuffing for poultry or squash.

Ingredients

Preparation

Heat a saucepan until a few drops of water will “dance” on it. Add mushrooms and dry-sauté until they have released most of their juices, about 6 minutes. Add oil, onion or shallot, leek and herbs; sauté until tender and beginning to brown. Stir in cooked barley and toss together until heated through and flavors are blended.

Notes

Note: Soak barley for a few hours or overnight before cooking. (This isn’t necessary but it gives a tender, easy-to-digest product.) Hulled barley can take from 45 to 90 minutes to cook. Pressure-cook a large batch, about 3 cups raw, and use it for soup and a few other treats.

Recipe by Marie Donadio, PCC Cooks instructor

Learn more about our recipes. View guidelines »

More about: barley, herbs, mushrooms, whole grains

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