Barley Pilaf

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Recipe submitted by KRSK@db1.cc.rochester.edu

Barley Pilaf

Ingredients (use vegan versions):

   3 cup stock (plus more for sauteing the vegs)
   1 cup pearled barley
   3 scallions, chopped
   1 celery stalk, chopped
   1/2 pound mushrooms, sliced
   1/2 teaspoon salt (may be omitted or reduced)
   1/4 teaspoon pepper

Directions:

1. In a medium saucepan, heat the stock to boiling over high heat. Add the barley, reduce heat to a simmer, cover and cook until tender, about 50 minutes. Drain and place in a large bowl.

2. In a medium skillet, heat a few tbs. of stock over medium heat. Add the scallion and celery and cook until the celery is crisp-tender, 5-6 minutes. Add the mushrooms, salt and pepper and cook unitl the vegetables are soft and most of the liquid from the mushrooms has evaporated, about 5 minutes.

3. Stir the cooked vegetables into the barley. Mix well. Serve hot or cold.

5 servings, refrigerates well (makes a great lunch salad).

We tried this the other night and ABSOLUTELY loved it! I plan on making this a regular dish, we were so sick of rice! Brittany

Archived comment by: brittany

I added sunflower seeds, broccoli, thyme, and bean sprouts to this recipe. It was delicious!

Archived comment by: doriann

Instead of pearled barley, use Scotch barley, hulled barley, or pot barley. Those last three are different names for the same thing. Pearled barley has lost 3/4 of its protein and most of its minerals, and almost all of its fiber. The other barley is at least twice as nutritious.

Archived comment by: sue_Baker

We are eating this as I type... had no scallions, used garlic and chives from the garden. Added some carrot and sunflower seeds. Yummy, yummy! We love barley and it is even more delicious as a pilaf!

Archived comment by: hippyshe'll

I thought this was pretty easy and pretty tasty as well. A nice way to use the barley that has been sitting in my cupboard for a while. I used some oil to saute, though, as after I put the mushrooms in, the veggies started sticking to the pan, even though it was a couple week old teflon coated frying pan.. Good recipe though, I will make again, probably using a bunch of different veggies.

Archived comment by: tylerm

I made something like this using pot barley, only I baked it instead of cooking it on the stovetop. It was pretty delicious. For colour, try stirring in chopped parsley and pimiento.

Archived comment by: katica