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Barley and Mushroom Pilaf

Here's a dish I made the other night that I'll be making again.  It's from
"Vegetariana" by Neva Atlas.

1 Cup raw barley
2 tablespoons safflower or light olive oil (I used water)
1 medium onion, chopped
2 medium celery stalks, chopped
2 cloves garlic, minced
2 cups coarsely chopped mushrooms
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh dill
1 1/4 cups cooked or canned navy or great northern beans (about 1/2 cup
2 to 3 tablespoons soy sauce, to taste
1 tablespoon honey
Freshly ground pepper to taste

Cook the barley.
Heat the oil in a large skillet.  Add the onion, celery, and garlic.  Saute
moderate heat until the onion is transluscent.  Add the mushrooms and 
continue to saute until the ionion is golden.  Add the cooked barley and
all the
remaining ingredients and cook over low heat, stirring frequently, for 10
Serve at once.