"Barley and shiitake mushrooms add a nutty flavor to this high-fiber take on rice pilaf."

I love the taste of cooked whole barley, so this recipe appealed to me. But, good grief!, it was waaay too involved and time-consuming for what it was. I just used the ingredients as a guideline, and prepared the whole thing in my rice cooker. Delicious, and took only a few minutes of prep time and

Barley-Mushroom Pilaf Yield: 1 Servings 1 c Barley; quick-cooking 3 oz Fresh mushrooms 2 tb Olive oil 1/4 c Walnuts; chopped 3 Cloves garlic; minced 10 oz Chopped spinach* 2 ts Dill 1 ts Salt 1/2 ts Fresh ground black pepper 1 c Cheese; grated* *Use frozen spinach, thawed and squeezed dry. Cheese

BARLEY & MUSHROOM PILAF Yield: 8 Servings 1 tb Soft margarine 1 Onion, chopped 3/4 lb Mushrooms, sliced 1 c Pot barley or pearl barley** 3 c Hot chicken stock 1/2 c Chopped fresh parsley Freshly ground pepper **Choose pot barley when possible because it is higher in fiber. They take the same

Instructions 1. Bring 4 cups water to a boil in a large saucepan. Add barley; cover, reduce heat, and simmer for 45 minutes. Remove from heat, and let stand covered 5 minutes. 2. Preheat oven to 350o. 3. Remove and discard stems from mushrooms, and slice mushroom caps. Heat a large non-stick skillet

It sounds basic, but it is soooo good! Cook time can be rushed although slow cooking yields the bEsT flavor. I generally use baby portabello mushrooms when I make this.