Classic-Recipes
Everyday Recipes for Home Cooks
Main Recipe Index      Recipe Search      New Recipes

Barley and Mushroom Pilaf


Updated June 4, 2017 by

Ingredients:


Instructions:



  1. Cook barley according to package directions until tender.
  2. Meanwhile, wash mushrooms and shake or pat dry.
  3. Heat olive oil in a wide skillet over medium-low heat. Add nuts and let them cook as you mince garlic; add garlic to skillet.
  4. Slice mushrooms thinly and, when nuts are nicely toasted add mushrooms. Increase heat to high. Add spinach, dill, salt, and up to 1 ts pepper. Stir. Cook until mushrooms are softened and somewhat shrunken.
  5. The barley should have cooked dry and be tender but chewy. If it tastes done but still has water around it, drain excess water.
  6. Mix barley with spinach mixture and half the cheese.
  7. Serve on plates or platter, topped with remaining cheese.
  8. Serve with applesauce and garlic toast or hard rolls.

Adapted from "Express Lane Cookbook",as printed in the Visalia Times-Delta, October, 1995. From Kakeladi.



Printer-Friendly Copy of this Recipe



Bean Recipes Index



Privacy Policy |About
©2017 Classic-Recipes.com