Barely Pilaf with Mushrooms
Portion Size: ½ cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 4 cups low sodium chicken or beef broth | |
| 2 cloves garlic | Washed, peeled and minced |
| 3 tablespoons olive oil | |
| ½ teaspoon salt | |
| ¼ teaspoon black pepper | |
| 1 large onion | Washed, peeled and diced |
| 1 ½ cup pearl barley | Uncooked |
| 1 (12 oz.) package sliced mushrooms | Washed, trimmed and sliced |
| 1 teaspoon dried basil | |
| 1 teaspoon dried oregano |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a large skillet, sauté onion garlic and mushrooms. | |
| 2 | Add barley and sauté for 3-5 minutes or until lightly brown. Add salt, pepper, basil and oregano. | |
| 3 | Stir in broth and bring to boil. Reduce heat and cover. | |
| 4 | Simmer for 40 – 45 minutes until liquid is absorbed and barley is tender. | Cook until internal temperature reaches 135°F. |
Posted in Side Dish, Starch Side Recipes
