Barley And Mushroom Pilaf

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 cup pearl barley
• 1/4 cup butter
• 3 scallions, finely chopped
• 1/2 cup flat leaf parsley, finely chopped
• 1/4 teaspoon salt
• generous grinding black pepper
• 1 1/2 cups chicken broth
• 1/2 cup pine nuts, toasted
• 1 lb wild mushroom, sliced (i use a mix of shitake, cremini, & button)
• 2 tablespoons olive oil
• dried thyme
• drizzle truffle oil

Recipe

• 1 preheat your oven to 350°;.
• 2 rinse the barley in cold water and drain.
• 3 saute the scallions and barley until the barley is lightly toasted; remove from the heat and stir in the parsley, salt and pepper- spoon this mixture into an ungreased 2-quart casserole dish.
• 4 heat the broth to boiling and pour over the barley mixture; stir to blend well, bake, uncovered, for 1 hour.
• 5 meanwhile toast the pine nuts at 350f for about 8-10min. or until just golden.
• 6 season lightly with salt and set aside.
• 7 saute the mushrooms in olive oil until golden. .
• 8 season with thyme, salt and fresh ground black pepper.,.
• 9 when barley is removed from oven stir in pine nuts, mushrooms,and drizzle with truffle oil.
• 10 pop back in oven just to warm,.