Byrdhouse Mushroom Barley Pilaf

This is a cozy, savory side dish. I sometimes brown chicken breasts and throw them on top of the pilaf for the last 20 minutes of cooking time. Enjoy!

• Preparation Time: 15 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 15 mins
• Calories: 227 Calories

Ingredients

• ¼ cup butter
• salt and pepper to taste
• 2 tablespoons chopped fresh parsley
• 1 small onion, minced
• 1 cup pearl barley
• ½ cup dry sherry
• 2 cups sliced mushrooms
• 3 cloves garlic, pressed
• 2 (13.75 ounce) cans chicken broth
• 2 teaspoons dried basil, or to taste

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Melt butter in an oven safe large pot or Dutch oven over medium heat. Stir in garlic and onion, and cook, stirring occasionally until the onion has softened and turned translucent, about 5 minutes. Stir in the mushrooms, and cook until the mushrooms have softened and released their liquid, about 5 minutes more. Stir in the sherry, and simmer for 1 minute. Add the chicken broth, barley, and basil; bring to a boil over high heat. Season to taste with salt and pepper, and boil for 5 minutes.

Step 3

Cover the Dutch oven, and place into the preheated oven. Bake until the barley is tender, 45 minutes to 1 hour. Stir in chopped parsley before serving.