Barley and Vegetable Pilaf

This dish has everything good for you – crisp vegetables and whole grains – and it’s simply delicious.  If you don’t have pea pods, add some small whole green beans about 5-7 minutes before the dish is done.  I used fresh sugar snap peas.  The sherry and white Worcestershire (now sold as marinade for chicken) give it an outstanding flavor.   Be sure you buy a bottle of inexpensive dry sherry from the wine department, not salty, briny “Cooking Sherry”.   The mushrooms add that meaty flavor.

This serves 4 for a vegetarian main dish or 6 for a side dish.            

Barley and Vegetable Pilaf

  2         Cups  Fresh Mushrooms -- sliced

     ¼     Cup  Onion -- chopped

  1         Medium  Carrot – shredded or julienned

     ½     Teaspoon  Garlic -- minced

  1         Tablespoon  Butter

  2         Tablespoons  Sherry

  1         Tablespoon  White Worcestershire Sauce

  2         Cups  Chicken or Vegetable Broth

  1 ½     Cups  Barley -- quick cooking (7 ounces)

  1         Teaspoon  Italian Seasoning

     ¼     Teaspoon  Black Pepper

  4         Ounces  Fresh Pea Pods -- or 6 ounces frozen

     ½     Cup  Pecan Halves

In a 10" skillet, cook the mushrooms, onion, carrot and garlic in hot butter over medium heat until mushrooms are tender.  Add sherry and cook until evaporated.  Stir in broth, barley, White Worcestershire sauce and seasoning.  Bring to boiling; reduce heat.  Cover and simmer for 15-18 minutes or until barley is tender and liquid is absorbed.

(If using frozen pea pods, place frozen pea pods in a colander.  Run cold over the pea pods for 1-2 minutes or until thawed.  Drain.)

Stir pea pods into barley mixture.  Cover and let stand for 3 minutes or until heated through.  Top with pecans.

4 Servings