Creamy Mushroom and Barley Pilaf

Servings: 4-6 |
Prep: 5 mins |
https://youtube.com/watch?v=7I4-0SsyyMc%3Frel%3D0%22+allowfullscreen%3E%3C

Ingredients

  • 1 tbsp (15 mL) butter
  • 1 (1) shallot, finely chopped
  • 1 cup (250 mL) pearl barley, rinsed
  • 2 tbsp (30 mL) sherry
  • 2 cup (500 mL) shiitake mushrooms, stems removed, sliced
  • 3 cup (750 mL) vegetable or chicken broth
  • 1/4 cup (50 mL) Parmesan cheese
  • 1/4 cup (50 mL) dried cranberries
  • Salt and freshly ground pepper to taste
  • Fresh thyme leaves

Method

  1. In medium saucepan melt butter. Add shallots. Cook until shallots starts to soften, about 1 minute.
  2. Add barley. Stir until glossy, about 1 minute.
  3. Add sherry. Stir until barley has absorbed all the liquid, about 1 minute.
  4. Add shiitake mushrooms and broth. Bring to boil.
  5. Reduce heat to medium-low. Cover. Simmer, stirring occasionally until barley is tender 18-20 minutes (consistency will be porridge-like).
  6. Stir in Parmesan cheese and dried cranberries.
  7. Season with salt and freshly ground pepper to taste.
  8. Garnish with thyme.

Similar recipes