July 11, 2010

Gosh this picture looks so good.

I just love the vibrant pink and green in this picture. But it's not the shrimp or steamed Brussel sprouts that I'm interested in here - even though they were delicious. It's the barley pilaf.

Completely made my the hubs, this was a delicious side dish - probably more appropriate for a fall meal, but none the less delicious and hearty.

Taken from my favorite The All New Good Housekeeping Cookbook, this is certainly one side that will need to be made again.

Mushroom-Barley Pilaf

1 cup pearl barley
2 T butter
1 medium onion, chopped
2 stalks celery chopped (we omitted)
12 oz. mushrooms sliced
1 can broth - chicken or veggie
3/4 cup water
1/2 tsp. salt
1/8 tsp. dried thyme
1/8 tsp. pepper
1/4 cup fresh parsley (we omitted)

In a saucepan, toast barley over medium heat until it begins to brown - about 4 minutes. Transfer to a bowl and set aside.

In same saucepan, melt butter, add onion and celery and cook until tender. Stir in mushrooms, cook until they are tender and liquid has evaporated. Stir in barley, broth, water, salt, thyme and pepper. Heat to boiling over high heat. Reduce heat, cover and simmer until barley is tender- about 30 minutes. Stir in parsley.

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