Mushroom And Barley Pilaf Recipes

MUSHROOM BARLEY

Mushroom Barley image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Cook 2 sliced onions in 2 tablespoons olive oil until caramelized, 20 to 25 minutes. Saute 3/4 pound sliced cremini mushrooms in 2 tablespoons butter. Cook 1 1/2 cups quick-cooking barley in chicken broth as the label directs, then toss with the mushrooms, onions, some dill and salt.

Nutrition Facts : Calories 227, Fat 13 grams, SaturatedFat 5 grams, Cholesterol 15 milligrams, Sodium 544 milligrams, Carbohydrate 26 grams, Fiber 4 grams, Protein 5 grams, Sugar 4 grams

MUSHROOM BARLEY PILAF

Mushroom Barley Pilaf image

This is a nice side dish to serve as an alternative to rice or potatoes. Hearty and healthy - low fat, high fibre, and a good source of protein. I like to make extras and take it to work as a healthy lunch.

Provided by Heather Plett

Categories Grains

Time 40m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1 lb mushroom, quartered
1 tablespoon olive oil
2 carrots, diced
1 onion, chopped
2 garlic cloves
2 cups chicken broth or 2 cups vegetable broth
1 cup pearl barley
1 (8 ounce) can lentils, rinsed and drained
1/4 cup chopped fresh parsley
salt and pepper

Steps:

Preheat oven to 425 degrees. Spray rimmed baking sheet with cooking spray. Place mushrooms on prepared baking sheet in single layer. Roast for 15 minutes, stirring once.
In a large saucepan, heat oil over medium heat, cook carrots, onions, and garlic for 6 to 8 minutes or until vegetables soften. Stir in chicken broth, 1 1/2 cup water and barley. Cover and bring to a boil. Reduce heat to simmer. Cook, covered, for 20 minutes, stirring occasionally, or until barley is tender and almost all the liquid is absorbed. Gently stir in mushrooms and lentils. Remove from heat and let stand for 5 minutes. Gently stir parsley into barley mixture.

Nutrition Facts : Calories 171.6, Fat 2.7, SaturatedFat 0.5, Sodium 204.6, Carbohydrate 30.3, Fiber 7.5, Sugar 3.3, Protein 8.4

BARLEY MUSHROOM PILAF

Barley Mushroom Pilaf image

I love barley and I love mushrooms, this is a really good and out of the ordinary potatoe/rice side dish.

Provided by kzbhansen

Categories Lunch/Snacks

Time 35m

Yield 1 batch, 4 serving(s)

Number Of Ingredients 10

Ingredients

1 cup quick-cooking barley
1 (10 ounce) box frozen chopped spinach
3 ounces fresh mushrooms
2 teaspoons dill weed
2 tablespoons olive oil
1 teaspoon salt
1/4 cup walnuts, chopped
1/2 teaspoon pepper
3 garlic cloves, minced
1 cup cheddar cheese, grated

Steps:

Cook barley according to package directions until tender.
Meanwhile wash mushrooms and pat dry.
Heat olive oil in a wide skillet over medium-low heat.
Add nuts and let them cook for a few minutes before adding garlic.
Add garlic to skillet.
Slice mushrooms thinly and when nuts are nicely toasted add the mushrooms.
Increase heat to high.
Add the spinach, dill, salt and 1/2 teaspoons pepper. Stir.
Cook until mushrooms are softened and somewhat shrunk.
The barley should now be cooked dry and be tender by chewy. (If it tastes done but still has water around it, drain excess water.).
Mix barley with the spinach mixture and 1/2 the cheese.
Serve on plates with remaining cheese.
Excellent with garlic toast.

MUSHROOM BARLEY PILAF SKILLET

Mushroom Barley Pilaf Skillet image

Try out something new with dinner tonight when you cook our Mushroom Barley Pilaf Skillet. This Mushroom Barley Pilaf Skillet with lentils, dried cranberries and mixed nuts makes for a super flavorful side dish.

Provided by My Food and Family

Categories Home

Time 50m

Yield Makes 8 servings, 1/2 cup each.

Number Of Ingredients 9

Ingredients

2 Tbsp. olive oil
1/2 lb. sliced fresh mushrooms
1/2 cup chopped onions
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
1/2 cup pearl barley, uncooked, rinsed
1/4 cup dry lentils, uncooked, rinsed
1/4 tsp. pepper
1/3 cup dried cranberries
1/3 cup mixed nuts

Steps:

Heat oil in medium saucepan on medium heat. Add mushrooms and onions; cook and stir 4 min. or until onions are crisp-tender.
Add next 4 ingredients; stir. Bring to boil; cover. Simmer on medium-low heat 40 min. or until liquid is absorbed.
Stir in remaining ingredients.

Nutrition Facts : Calories 160, Fat 7 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 110 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 5 g

BARLEY AND MUSHROOMS

Barley and Mushrooms image

I serve this with baked chicken, particularly when we want a change from rice dishes.-Carol Funk, Richard, Saskatchewan

Provided by Taste of Home

Categories Side Dishes

Time 1h45m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

1 large onion, chopped
1 cup sliced fresh mushrooms
2 tablespoons butter
3 cups water
1 tablespoon chicken bouillon granules
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup medium pearl barley
1 tablespoon minced fresh parsley

Steps:

In a saucepan, saute onion and mushrooms in butter until tender. Add water, bouillon, salt and pepper; mix well. bring to a boil. Add barley and parsley. Pour into a greased 2-qt. baking dish. Cover and bake at 350° for 80-90 minutes or until the barley is tender.

Nutrition Facts :

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