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Barley Mushroom Pilaf

Per Serving

Barley Mushroom Pilaf

Makes: 10
Serving Size: 1/2 cup
Calories 140
Fat 3 g
Saturated Fat 0.5 g
Trans Fat 0 g
Carbohydrate 24 g
Fiber 3 g
Sugars 3 g
Cholesterol 0 mg
Sodium 270 mg (without added salt)
Protein 3 g
Choices: Starch 1, Vegetable 1, Fat 0.5
  • Makes: 10
  • Serving Size: 1/2 cup
  • Preparation Time: 15 minutes
  • Cooking Time: 20 minutes

Ingredients

3 cups fat-free, reduced-sodium chicken broth
1/3 cup dry porcini mushrooms
1 1/2 cups quick-cooking barley
2 Tbsp. olive oil
3 cups quartered shiitake mushrooms, stems removed
2 cups chopped onion
1/2 tsp. salt
1/2 tsp. dried rosemary, crushed
1 cup sliced white mushrooms
1/4 cup marsala wine
2 tsp. sherry vinegar
Salt and pepper to taste
2 Tbsp. minced fresh parsley

Directions

  1. Combine the broth and porcini mushrooms in a large saucepan. Bring to a boil and stir in the barley. Cover, reduce the heat, and simmer for 12 minutes.
  2. Heat the oil in a large skillet. Add the shiitake mushrooms, onion, salt, rosemary, and white mushrooms, and sauté for 5 minutes. Stir in the marsala; cook for 1 minute. Stir in the barley mixture and vinegar; cook for 2 minutes or until heated through. Season with salt and pepper. Sprinkle with parsley.
 

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