Barley and Mushroom Pilaf

Serves 4

COST: $1.23

Per 3⁄4 cup

Calories: 331

Fat: 9g

Carbohydrates: 56g

Protein: 8g

Fiber: 11g

Sugar: 3g

Sodium: 339mg

1 cup sliced porcini mushrooms

1 cup sliced shiitake mushrooms

2 ribs celery, diced

1⁄2 onion, chopped

3 tablespoons olive oil, divided

11⁄4 cups barley

33⁄4 cups vegetable broth

1 bay leaf

1⁄4 teaspoon sage

1⁄2 teaspoon parsley

1⁄2 teaspoon thyme

In a large skillet or stock pot, sauté mushrooms, celery, and onion in 2 tablespoons olive oil until almost soft, about 2–3 minutes. Add barley and remaining 1 tablespoon olive oil and allow to toast for 1–2 minutes, stirring frequently.
When barley starts to turn brown, add vegetable broth and seasonings. Bring to a simmer, cover, and allow to cook for 20–25 minutes, stirring occasionally, until liquid is absorbed and barley is cooked. Remove bay leaf before serving.