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Barley Pilaf

the.instructor's picture
  Pearl barley 1 3⁄4 Cup (28 tbs)
  Mushroom liquor and water 1 Cup (16 tbs)
  Butter 1⁄4 Pound (1/2 Cup)
  Toasted slivered almonds 1⁄2 Cup (8 tbs)
  Canned sliced mushrooms/Button mushrooms 8 Ounce (2 Medium Cans, 4 Ounce Each)
  Onions 2 Medium, chopped
  Chicken broth/6 chicken bouillon cubes dissolved in 4 cups boiling water 4 Cup (64 tbs) (Regular Strength)

Melt half the butter in a heavy frying pan.
Pour in the barley and cook slowly until it turns a golden brown, stirring frequently; spoon into a large buttered casserole.
Put 2 tablespoons more of the butter into the frying pan; add chopped onions and saute until clear; add to the barley.
Melt the remaining 2 tablespoons butter; add drained mushrooms and saute for 5 minutes; add to barley and onion.
Add enough water to reserved mushroom liquor to make 1 cup liquid and combine with the chicken stock.
Pour 2 cups of the liquid over the barley.
Cover tightly and bake 45 minutes in a 350° oven; add 2 more cups of liquid and stir; bake, covered, another 45 minutes.
Stir in remaining cup of liquid and bake, covered, 30 minutes longer.
Add almonds when you stir in the last cup of liquid.

Recipe Summary

Side Dish

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Barley Pilaf Recipe