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Barley Pilaf |
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| Submitted by: Admin on 06/29/2007 | |||||||
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Too often barley is found only in soups. Serve it in place of rice for a delicious change.
Ingredients1 cup chopped onion3 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 DirectionsSaute 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. CommentsGood served with grilled lamb or beef, a watercress salad and crisp rolls.CourseDinnerServings4Time to prepare10 MinutesDifficultyAverage |
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