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Barley and Mushroom Pilaf
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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Barley and Mushroom Pilaf

Date Added: January 14, 2014

Ingredients:

1 Tablespoon Margarine or butter
1 Unit Onion chopped
3/4 Pound Mushroom sliced
1 Cup Barley or pearl barley**
3 Cups Chicken Stock (up to 3)
1/2 Cup Fresh Parsley
1 Unit Ground Pepper to Taste
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Directions:

1. Choose pot barley when possible because it is higher in fiber.

2. They take the same length to cook. May be prepared a day in advance for a buffet and refrigerated.

3. Reheat, covered in 350F oven for 30 minutes Serve as an alternative to rice or potatoes.

4. Vary by adding chopped almonds, celery or green onion, fresh dill, thyme or basil.

5. In nonstick skillet, melt margarine over medium heat; add onion and cook for about 2 min or until softened.

6. Add mushrooms and cook, stirring occasionally for 5 minutes Transfer mixture to 11x7" baking dish; add barley and chicken stock.

7. Bake, covered, in 350F oven for 1 hour; uncover and bake for 10 min longer.

8. OR bake in 325F oven for 1 1/2 hours. Stir in parsley and pepper to taste.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Mushroom, MSG, Poultry, Malt, Onion allergies.
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