This hearty pilaf is made with tender barley and a savory mix of
cremini and shiitake mushrooms.
§ Prep
Time: 10 minutes
§ Cook
Time: 40 minutes
§ Total
Time: 50 minutes
§ Yield: 4-6
servings
Ingredients
§ 12
ounces cremini mushrooms, sliced
§ 4
ounces shiitake mushrooms, stemmed and sliced
§ 2
tablespoons olive oil
§ 1 cup
diced yellow onion
§ 1/2
teaspoon salt
§ 1 1/2
cups pearl barley
§ 3
cloves garlic, minced
§ 3 1/2
cups vegetable broth
§ 1 1/2
tablespoons fresh thyme, roughly chopped
§ Zest
from 1 lemon
§ 1/4 cup
chopped parsley
§ Salt
and pepper to taste
Instructions
1.
Dry sauté the mushrooms by adding them to a large sauté pan and
cooking them over medium-high heat. Cook the mushrooms for about 4 to 5
minutes, until they start releasing their liquids, stirring frequently.
Transfer the mushrooms and juices to a bowl. Wipe down the pan.
2.
Heat 2 tablespoons of olive oil in the pan over medium-high
heat. When the oil is hot, add the onion and salt, and cook for about 2
minutes, until the onion begins to soften. Add the barley and cook for 3 to 4
minutes. Add the garlic and stir everything for 30 seconds to 1 minute, until
the garlic is fragrant.
3.
Add the mushrooms and their juices into the pan, then stir in
the vegetable broth and thyme. Raise heat and bring the broth to boil. Reduce
the heat a little so that the broth is simmering. Cover the pot, and let the
barley cook for 25 to 30 minutes, until the broth has been fully absorbed and the
barley is tender. Remove from heat and let the barley sit for 5 minutes.
4.
Stir in the lemon zest and parsley. Season with salt and pepper
to taste, and serve.
Source https://ohmyveggies.com
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