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
Interesting. I usually make rice pilaf w/pecans. I LOVE barley, so might have to try this. And for some reason this made me think of Chippewa Wild Rice, so maybe I'll have to make that tonight with our chicken. ;-)
ReplyDeleteHave a nice weekend!