The button mushrooms should be cooked in a cast-iron or heavy skillet instead of a nonstick skillet because you need high heat to get a nice browning. You could also use this hearty side dish as a filling for stuffed cabbage.
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Barley Mushroom Pilaf
- 1/2 cup sliced fresh button mushrooms
- 2 teaspoons olive oil
- 1 cup pearl barley
- 3 cups low sodium vegetable broth
- 2 tablespoons chopped green onion
- 1/4 teaspoon crushed dried rosemary
- Heat olive oil in saucepan; add mushrooms and sauté until limp.
- Add barley, broth, green onion and rosemary. Bring to a boil.
- Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed. Serve.
Adapted from My Recipes
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