Here comes Sunday Recipe post from my kitchen to yours with love!
This barley mushroom pilaf is one of the easiest, heartiest and still healthiest weeknight dinner option. Try this delicious recipe with an Eastern European twist.
Comparing fiber content in one (1) cup of conventional carbs we eat for dinner, barley is the most healthy (!) and filling one. [Fiber Content in Grams: Whole wheat bread - 2 ; Brown rice - 3.5 ; Oatmeal - 3.9 ; Whole wheat spaghetti - 6.3 ; Barley - 13.6]
This barley mushroom pilaf is one of the easiest, heartiest and still healthiest weeknight dinner option. Try this delicious recipe with an Eastern European twist.
Comparing fiber content in one (1) cup of conventional carbs we eat for dinner, barley is the most healthy (!) and filling one. [Fiber Content in Grams: Whole wheat bread - 2 ; Brown rice - 3.5 ; Oatmeal - 3.9 ; Whole wheat spaghetti - 6.3 ; Barley - 13.6]
Barley Mushroom Pilaf
 |
| barley mushroom pilaf by -LK- |
- 1/2 cup fresh sliced mushrooms
- 2 tsp olive oil (I used coconut oil)
- 1 cup pearl barley
- 3 cups vegetable broth
- 2 tbsp chopped green onions
- 1/4 tsp crushed dried rosemary
- 2 tbsp grated fresh Parmesan cheese or nutritional yeast - for a vegan twist. (I used sour cream, instead).
Preparation:
Heat olive oil in saucepan; add mushrooms and sauté until limp. Add barley, broth, green onion and rosemary. Bring to a boil.
Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed. Sprinkle Parmesan cheese over barley pilaf and serve.
Heat olive oil in saucepan; add mushrooms and sauté until limp. Add barley, broth, green onion and rosemary. Bring to a boil.
Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed. Sprinkle Parmesan cheese over barley pilaf and serve.
Makes 4 servings .
Per serving: 242 calories, 7g protein, 7g fat, 40g carbohydrate, 4mg cholesterol, 11g fiber, 790mg sodium.
Recipe courtesy the National Barley Foods Council.
