Ingredients with Measurements:
- 1 cup pearl barley
- 2 cups vegetable broth
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 pound mushrooms, sliced
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large pot with lid
- Wooden spoon
- Measuring cups and spoons
Step-by-step instructions:
1. Rinse the barley under cold water and drain.
2. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the mushrooms and cook until they release their liquid and start to brown, about 10 minutes.
4. Add the barley, thyme, salt, and pepper to the pot and stir to combine.
5. Pour in the vegetable broth and bring to a boil.
6. Reduce the heat to low, cover the pot, and simmer for 45-50 minutes or until the barley is tender and the liquid is absorbed.
7. Remove from heat and stir in the chopped parsley.
8. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 50 minutes
Temperature:
Simmer on low heat
Serving size:
4 servings
Nutritional information:
Calories: 240
Fat: 7g
Carbohydrates: 39g
Protein: 8g
Fiber: 10g
Sodium: 470mg
Substitutions for ingredients:
- You can use chicken broth instead of vegetable broth.
- You can use any type of mushrooms you like.
- You can use fresh thyme instead of dried thyme.
Variations:
- Add some chopped carrots or celery to the pot for extra flavor and nutrition.
- Add some cooked chicken or shrimp to the pilaf for a complete meal.
Tips and tricks:
- Make sure to rinse the barley before cooking to remove any dirt or debris.
- Stir the pilaf occasionally to prevent it from sticking to the bottom of the pot.
- If the pilaf is too dry, add a little more broth or water.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pilaf in the microwave or on the stove over low heat.
Presentation ideas:
- Serve the pilaf in a large bowl or on individual plates.
- Garnish with some extra chopped parsley.
Garnishes:
- Chopped parsley
- Lemon wedges
Pairings:
- Grilled chicken or fish
- Roasted vegetables
Suggested side dishes:
- Green salad
- Steamed broccoli
Troubleshooting advice:
- If the barley is still hard after 45-50 minutes of cooking, add more broth or water and continue cooking until tender.
Food safety advice:
- Make sure to cook the pilaf to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Barley has been cultivated for thousands of years and was a staple food in ancient civilizations.
Flavor profiles:
- Earthy
- Savory
- Nutty
Serving suggestions:
- Serve the pilaf as a side dish or as a vegetarian main dish.
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