BARLEY AND MUSHROOM PILAF Recipe
8 servings
1 tb Soft margarine
1 Onion, chopped
3/4 lb Mushrooms, sliced
1 c Pot barley or pearl barley**
3 c Hot chicken stock
1/2 c Chopped fresh parsley
Freshly ground pepper
**Choose pot barley when possible because it is higher in fiber.
They take the same length to cook. May be prepared a day in advance
for a buffet and refrigerated. Reheat, covered in 350F oven for 30
min.
Serve as an alternative to rice or potatoes. Vary by adding chopped
almonds, celery or green onion, fresh dill, thyme or basil.
In nonstick skillet, melt margarine over medium heat; add onion and
cook for about 2 min or until softened. Add mushrooms and cook,
stirring occasionally for 5 min.
Transfer mixture to 11×7″ baking dish; add barkey and chicken stock.
Bake, covered, in 350F oven for 1 hour; uncover and bake for 10 min
longer. OR bake in 325F oven for 1 1/2 hours. Stir in parsley and
pepper to taste. Makes 8 servings, 2/3 cup.
Per 2/3 cup serving, 122 calories 2 g fat, 295 mg sodium, 5 g
protein, 21 g carbohydrate Good source of fiber, excellent niacin 1
starch, 1/2 fruit \& veg, 1 fat choice
Source: The Lighthearted Cookbook by Ann Lindsay Heart and Stroke
Foundation of Ontario 1988. Shared but not tested by Elizabeth Rodier
Aug 93.
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