Mushroom and Barley Pilaf
I love barley, but feel that it does not get the justice or the usage (outside of soups) that it deserves. Here it is paired with onions and mushrooms for a simple pilaf that accompanies any number or meat or vegetarian dishes. Or serve this on its own, perhaps with some garlic or whole-wheat bread as a light lunch.
If your bladder is very sensitive to onions, even ones that have been cooked, you could reduce the amount of onion or leave it out entirely and increase the mushrooms. If you’re leaving out the onions, I’d use some chives or green onions instead, or perhaps a bit of roasted garlic.
Mushroom and Barley Pilaf
1 ½ tbsp olive oil
2 onions, peeled and finely sliced
250 grams (1/2 lb) fresh mushrooms of your choice, cleaned and thinly sliced
2 cups of stock or water
1 cup of pearl barley
3 tbsp fresh parsley, finely chopped
1 bay leaf (optional, but it adds a nice touch)
Salt and freshly cracked black pepper to taste (both optional)
Sauté the onion, mushrooms and bay leaf in a heavy bottomed saucepan over medium heat for about 5-7 minutes, or until the onion has turned golden and softened.
Stir in the water or stock, barley and salt & pepper (if using) and bring the pot to a gentle boil. Cover the pot with a lid and reduce the heat to low, simmer for 34-40 minutes, or until all of the liquid has been absorbed and the barley is tender (try a bite to see if it’s soft enough). If needed you can add a little more stock or water to help the barley finish cooking.
Remove and discard the bay leave and transfer the pilaf to a serving bowl. Fluff it up with a fork and sprinkle over the parsley. Serve warm. Leftovers will keep for 3 days if well covered in the fridge.
Serves 3-4 people as main dish or 5-6 people as a side dish