Mushroom and Barley Pilaf
Serving Size / Yield
- 1 pkg (about 1/2 oz.) dried porcini mushrooms (about 1/2 C.)
- 2 Tbs. butter or margarine
- 1 med. onion, finely chopped
- 2 med. carrots, peeled and each cut lengthwise in half, then crosswise into 1/4-inch-thick slices
- 2 med. parsnips (about 6 oz. each), peeled and each cut lengthwise in half, then crosswise into 1/4-inch-thick slices
- 2 pkgs. sliced wild mushroom blend or 8 oz. mixed wild mushrooms, tough stems removed and caps thinly sliced
- 1 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/4 tsp. dried thyme
- 1 1/2 C. pearl barley
- 1/2 C. loosely packed fresh parsley leaves, chopped
In medium bowl, pour 3 cups boiling water over porcini mushrooms; let stand 10 minutes. With slotted spoon, remove porcini, reserving liquid. Rinse porcini to remove any grit, then coarsley chop and set aside. Strain mushroom liquid through sieve lined with paper towels into liquid measuring cup. Add enough water to liquid to equal 4 1/2 cups total; set aside.
Meanwhile, in nonstick Dutch oven or saucepot, melt butter over medium-high heat. Add onion, carrots, parsnips, wild mushrooms, salt, pepper and thyme and cook, stirring occasionally, until vegetables are tender-crisp, about 10 minutes.
Add barley and porcini with soaking liquid; heat to boiling. Reduce heat to medium-low; cover and simmer, stirring occasionally, until barley and vegetables are tender, 35 to 40 minutes. Stir in parsley.