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Barley PilafThe weather is turning cooler and it is time to turn on the oven. This barley dish goes well with roast chicken and roast beef. If you have never used pearl barley, this is a really nice way to try it. All you need to do is pour and stir — with little cleanup!
Barley Pilaf - Preheat oven to 350° - Serves 6
Ingredients
1 1/3 cup pearl barley
1 lb fresh white mushrooms, cleaned and sliced
1/2 cup butter (you may substitute Smart Balance original)
1/2 cup chopped onion
5 cups (or more) low sodium chicken broth, we always use Swanson brand
Heat butter or Smart Balance in skillet and sauté mushrooms, add onions and cook until softened and mushrooms have browned. Remove from heat and turn into a 2 quart casserole dish with barley and 2 cups of broth.
Bake covered for 30 minutes at 350°
Stir in 2 more cups of the broth and bake another 30 minutes.
Stir in 1 more cup of the broth and bake uncovered for 20 minutes longer. Add more broth if it seems dry.
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