Barley Pilaf

Short on time? Using quick-cooking barley will cut this recipe time in half. See the notes for more information.

Makes

8 servings

Ingredients

• 1 tablespoon vegetable oil (or cooking oil of choice)
• 1 cup onion, chopped
• 1/2 cup celery, chopped
• green or red bell pepper, chopped (1/2 cup, optional)
• 1 cup mushrooms, sliced (or 4 ounce can mushrooms, drained)
• 1 cup pearl barley, uncooked
• 1 teaspoon low-sodium bouillon (vegetable, beef or chicken)
• 2 1/2 cups water

Directions

1. Wash hands with soap and water.
2. Place a medium pan over medium heat; add vegetable oil, onion and celery. Cook, stirring often until onion is soft.
3. Add bell pepper (if using), mushrooms and pearl barley. Stir well.
4. Add water and bouillon and stir to dissolve bouillon. Bring to a boil, lower heat and cover pan.
5. Cook for 50 to 60 minutes or until barley is tender and liquid is absorbed.

Notes

This can be used as a side dish, or stuffing for pork chops or chicken. To serve as a main dish, add 2 cups of any chopped cooked meat during the last fifteen minutes of cooking. If using quick-cooking barley the recipe can be prepared in 15 minutes or less. Reduce water to 2 cups and cook for 10 to 15 minutes. Learn more about: Onions Celery Bell Peppers Mushrooms