Easy Barley and Mushroom Pilaf Recipe. For a vegan version that is lower in fat and cholesterol-free, simply omit the Parmesan cheese, or, you could try adding a bit of nutritional yeast instead of the cheese. Recipe courtesy the National Barley Foods Council.
Ingredients:
- 1/2 cup fresh sliced mushrooms
- 2 tsp olive oil
- 1 cup pearl barley
- 3 cups vegetable broth
- 2 tbsp chopped green onions (scallions)
- 1/4 tsp crushed dried rosemary
- 2 tbsp grated fresh Parmesan cheese
Preparation:
Heat olive oil in saucepan; add mushrooms and sautee until limp. Add barley, vegetable broth, green onion and rosemary. Bring to a boil.Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed. Sprinkle Parmesan cheese over pilaf and serve.
Makes 4 servings.
Per serving: 242 calories, 7g protein, 7g fat, 40g carbohydrate, 4mg cholesterol, 11g fiber, 790mg sodium.
