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Published March 13th, 2013
Barley Mushroom Pilaf
Barley Mushroom Pilaf Photo Susie Iventosch

INGREDIENTS
1 3/4 cup pearl barley (available in the rice section of your market)
2-3 tablespoons butter (or olive oil)
2 medium onions, chopped
1 1/2 cups sliced fresh mushrooms (can add reconstituted dried mushrooms, like porcini, for extra flavor)
5 cups chicken broth

DIRECTIONS
Preheat oven to 350 degrees. In a Dutch oven or a pot with a tight-fitting lid, saute onions (over medium-high heat on the stove top) in half of the butter until soft and translucent. Add remaining butter and barley and continue to cook until barley just begins to brown and becomes somewhat shiny. Add mushrooms and cook for another two minutes. Remove from burner.

Add 2 cups of the chicken broth and stir well. Cover pot and bake in the oven for 45 minutes. Remove from oven and stir in an additional 2 cups of chicken broth. Bake again for another 45 minutes. Finally, add last cup of chicken broth and cook for an additional 30 minutes.

Serve hot along with your favorite chicken or beef dish. If you have any leftovers, the addition of sundried tomatoes, Greek olives, toasted pine nuts and feta or Parmesan cheese makes a delicious lunch the next day!

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