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.
