Mushroom Barley Pilaf
Elise
ingredients
- 3 cups chicken broth
- 1/3 cup dried porcini mushrooms, chop
- 1 1/2 cups uncooked quick-cooking barley
- 2 tablespoons olive oil
- 3 cups quartered shiitake mushroom caps
- 2 cups chopped onion
- salt
- 1/2 teaspoon dried rosemary
- 1 (8-ounce) package presliced mushrooms
- 1/4 cup dry Marsala
- 2 teaspoons sherry vinegar
directions
- 1
Combine broth and porcini in a large saucepan. Bring to a boil; stir in barley. Cover, reduce heat, and simmer 12 minutes or until tender.
- 2
While barley cooks, heat oil in a Dutch oven over medium-high heat.
- 3
Add shiitake, onion, salt, rosemary, and presliced mushrooms; sauté 5 minutes.
- 4
Stir in Marsala; cook 1 minute.
- 5
Stir in barley mixture and vinegar; cook 2 minutes or until thoroughly heated, stirring frequently.
Source: Elise
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