Barley and Mushroom Pilaf
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 6.00 | oz | Barley |
| 6.00 | oz | Onions, white diced |
| 6.00 | oz | Mushrooms, domestic chopped |
| 12.00 | oz | Knorr Ultimate Roasted Chicken Base 6 x 1 Lb OR Vegetable Base, prepared |
| 0.30 | floz | Olive oil extra virgin |
| 0.50 | tsp | Thyme chopped |
Preparation
1. Parch or toast barley lightly in heavy pan with salt and oil.
2. Add onion and thyme, stir until wilted.
3. Add mushrooms. Cook until mushrooms wilt and release their liquid.
4. Add hot stock. Bring to simmer. Cover.
5. Place in 325°F (165°C) oven or cook over low heat 30 minutes.
6. Uncover and fluff with fork. Add a small amount of water if desired.
7. Cover the pan and continue to cook with low heat for another 15 minutes or until desired tenderness.
Per Portion:
Calories 79; Protein 2.7g; Fat 1.3g; Carbohydrates 15.3g; Sodium 108mg.
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