Barley Pilaf
I just discovered that not only had I never posted my favorite barley recipe here (or if I did, I failed to tag it properly), I had never even typed it up into my recipe directory at all! And so, with no further ado,
Barley Pilaf
Makes 4 servings
1 cup chopped onion
3-4 Tbsp. butter, divided
1 cup pearl barley
1/2 cup dry white wine
1 can (14.5 oz.) beef broth
1/2 tsp. dried chervil leaves
dash cayenne
1 cup button mushrooms
Saute onion in 2 Tbsp. of the butter until transparent. Add barley, stirring to coat each grain, and cook until lightly brown.
Stir in wine, broth, chervil, and cayenne. Bring to a simmer. Cover and cook for about 40 min. or until just tender (or transfer to a lightly buttered casserole, cover, and bake at 350F for 50 min.).
Meanwhile, gently cook mushrooms in remaining butter. Keep warm. Stir into cooked barley.
This recipe is inexpensive, flexible, and very forgiving.
Crossposted from http://montuos.dreamwidth.org/855167.html ;
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Barley Pilaf
Makes 4 servings
1 cup chopped onion
3-4 Tbsp. butter, divided
1 cup pearl barley
1/2 cup dry white wine
1 can (14.5 oz.) beef broth
1/2 tsp. dried chervil leaves
dash cayenne
1 cup button mushrooms
Saute onion in 2 Tbsp. of the butter until transparent. Add barley, stirring to coat each grain, and cook until lightly brown.
Stir in wine, broth, chervil, and cayenne. Bring to a simmer. Cover and cook for about 40 min. or until just tender (or transfer to a lightly buttered casserole, cover, and bake at 350F for 50 min.).
Meanwhile, gently cook mushrooms in remaining butter. Keep warm. Stir into cooked barley.
This recipe is inexpensive, flexible, and very forgiving.
- Substitute olive oil for the butter.
- Substitute broth, bouillon, or even just plain water for either of the liquids.
- Substitute parsley for the chervil - or add whatever herb(s) you fancy. I often use sage, rosemary, tarragon, savory, marjoram, and/or thyme.
- Substitute quick barley for regular pearl barley; just skimp the liquid a little and check the package for the correct cooking time.
- Substitute black pepper for the cayenne - or a dash of Tobasco - or leave it out entirely.
- To save having another pan to clean, saute the mushrooms with the onions and barley.
- Substitute sliced, chopped, or even dried mushrooms for the buttons. Add more liquid if you don't pre-soak dried mushrooms; this method works better with sliced white mushrooms than whole dried shiitake which really ought to be pre-soaked.
- Add other veggies to suit your fancy, such as chopped peppers, shredded carrots, or leafy greens like spinach.
- Make a one-pot meal by adding ground beef at the beginning, or diced cooked chicken, beef, or ham at the end.
Crossposted from http://montuos.dreamwidth.org/855167.html ;
comments on original post. If you do not have a Dreamwidth ID and you want to read comments on protected posts there, you can log in with OpenID using your LJ ID.