Creamy mushroom and barley pilaf for Meatless Monday
54
- Prep Time15 mins
- Total Time40 mins
- Makes4 servings
Creamy mushroom and barley pilaf.
Roberto Caruso.
Packed with mushrooms, a sprinkle of parmesan and a boatload of flavour.
Ingredients
1 tbsp olive oil
1 shallot, finely chopped
1 cup pearl barley, rinsed
2 tbsp sherry
170-g pkg shiitake mushrooms, about 2 cups, sliced
3 cups vegetable broth
170-g pkg enoki or beech mushrooms, about 1 1/2 cups trimmed
1/4 cup grated parmesan
fresh thyme leaves, optional
Instructions
HEAT a medium saucepan over medium. Add olive oil, then shallot. Cook until it starts to soften, about 1 min. Add barley and stir until glossy, about 1 min. Add sherry and stir often until barley has absorbed all of the liquid, about 1 min. Add shiitakes and broth. Bring to a boil, then reduce heat to medium-low. Simmer, covered, stirring occasionally, until barley is tender, 18 to 20 min.
SEPARATE enokis and stir into pilaf. Cook for 2 more min. Stir in parmesan and season with pepper. Garnish with thyme.
Prep Tip
Discard stems from shiitakes. Wipe caps clean with a damp paper towel.
Nutrition (per serving)
Calories 281, Protein 9g, Carbohydrates 51g, Fat 6g, Fibre 6g, Sodium 674mg.
Wine Pairings
Give this comforting Creamy Mushroom & Barley Pilaf the edge it deserves with a play of friendly opposites from a juicy pinot noir. Ripe cherry heightens and brightens earthy shiitake mushrooms and barley, and Cono Sur winemakers never fail to bring a bargain to the bottle. Cono Sur Pinot Noir, Chile, $11.