Barley And Mushroom Pilaf Recipe

Serves: 8 (2/3 cup)

Ingredients

  • 1 tb Soft margarine
  • 1 Onion, chopped
  • 0.75 lb Mushrooms, sliced
  • 1 c Pot barley or pearl barley*
  • 3 c Hot chicken stock
  • 1/2 c Chopped fresh parsley
  • Freshly ground pepper

Serve as an alternative to rice or potatoes. Vary by
adding chopped almonds, celery or green onion, fresh
dill, thyme or basil.

Preparation:

  1. **Choose pot barley when possible because it is higher
    in fiber. They take the same length to cook. May be
    prepared a day in advance for a buffet and
    refrigerated. Reheat, covered in 350F oven for 30 min.
  2. In nonstick skillet, melt margarine over medium heat;
    add onion and cook for about 2 min or until softened.
    Add mushrooms and cook, stirring occasionally for 5
    min.
  3. Transfer mixture to 11x7" baking dish; add barley and
    chicken stock.
  4. Bake, covered, in 350F oven for 1 hour;
    uncover and bake for 10 min longer. OR bake in 325F
    oven for 1 1/2 hours.
  5. Stir in parsley and pepper to
    taste.

Nutrition information per serving:

122 calories 2 g fat, 295 mg
sodium, 5 g protein, 21 g carbohydrate Good source of
fiber, excellent niacin 1 starch, 1/2 fruit & veg, 1
fat choice

Source: The Lighthearted Cookbook by Ann Lindsay
Heart and Stroke Foundation of Ontario 1988. Shared
but not tested by Elizabeth Rodier Aug 93.

Recipe reviewed by Dietitian Kimberly A. Tessmer, RD LD

In the event that you find that this Barley & Mushroom Pilaf recipe is not appropriate for diabetics, please contact us and and we will review your suggestions.

Rice

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