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Barley and Mushroom Pilaf
Ingredients:
- 1 cup quick cooking barley
- 3 ounces Fresh mushrooms
- 2 tablespoons Olive oil
- 1/4 cup Walnuts, chopped
- 3 Cloves garlic, minced
- 10 ounces frozen chopped spinach, thawed, drained, squeezed dry
- 2 teaspoons Dill
- 1 teaspoon Salt
- 1/2 teaspoon Fresh ground black pepper
- 1 cup shredded Cheddar cheese or about 1/2 cup of grated Parmesan
Instructions:
Cook barley according to package directions until tender. Meanwhile,
wash
mushrooms and shake or pat dry.
Heat olive oil in a wide skillet over medium-low heat.
Add nuts and let them cook as you mince garlic; add garlic to
skillet.
Slice mushrooms thinly and, when nuts are nicely toasted add mushrooms.
Increase heat to high. Add spinach, dill, salt, and up to 1 ts
pepper.
Stir. Cook until mushrooms are softened and somewhat shrunken.
The barley
should have cooked dry and be tender but chewy. If it tastes done
but
still has water around it, drain excess water. Mix barley with
spinach
mixture and half the cheese. Serve on plates or platter, topped
with
remaining cheese.
Serve with applesauce and garlic toast or hard rolls.
Adapted from "Express Lane Cookbook",
as printed
in the Visalia Times-Delta, October, 1995. From
Kakeladi.
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Scroll down to see related recipes.
More Recipes with Barley
from southernfood.about.com
Vegetable Beef Barley Soup
Crockpot Classic Beef Barley Soup
Hearty Beef Barley Soup
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