Barley Pilaf

Submitted by: Admin on 06/29/2007

206 views
3.22 avg rating
41 votes

Rating

Too often barley is found only in soups. Serve it in place of rice for a delicious change.

Ingredients

1 cup chopped onion
3 to 4 Tbsp. butter or margarine
1 cup barley
1 can (14' oz-) beef broth
1/2 tsp dried chervil leaves
Dash cayenne
1 cup small mushrooms, stems removed

Directions

Saute onion in 2 Tbs. of the butter until transparent. Add barley, stirring to coat each grain and cook until lightly brown.

Stir in wine, broth, chervil and cayenne. Bring to a simmer. Cover and cook for about 40 minutes or until just tender (or transfer to a lightly buttered casserole, cover and bake at 350F for 50 minutes).

Meanwhile, gently cook mushrooms in remaining butter. Keep warm. Stir into cooked barley.

Comments

Good served with grilled lamb or beef, a watercress salad and crisp rolls.

Course

Dinner

Servings

Time to prepare

10 Minutes

Difficulty

Average

Comments

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