Fresh Herbed Barley Pilaf | PCC Natural Markets

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Fresh Herbed Barley Pilaf

Serves: 4 to 6

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This recipe can be served as a savory side dish or as a stuffing for poultry or squash.

Ingredients

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free peanut-free iconPeanut-free soy-free iconSoy-free

Preparation

Heat a saucepan until a few drops of water will “dance” on it. Add mushrooms and dry-sauté until they have released most of their juices, about 6 minutes. Add oil, onions or shallots, leeks and herbs; sauté until tender and beginning to brown.

Stir in cooked barley and toss together until heated through and flavors are blended. Add fruit or nuts, if desired.

Notes

Soak barley for a few hours or overnight before cooking. (This isn’t necessary but it gives a tender, easy-to-digest product.) Hulled barley can take from 45 to 90 minutes to cook. Pressure-cook a large batch, about 3 cups raw, and use it for soup and a few other treats.

Recipe by Marie Donadio, PCC Cooks instructor

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