Barley Mushroom Pilaf¶

Dianne Anderson
Kenneth and Ian Anderson

• ¼ cup butter
• 1 small onion, chopped
• 1 cup mushrooms, sliced
• 1 cup pearl barley

• 2 cups hot chicken broth

• Salt and freshly ground pepper

• ¼ cup green onions, chopped
• 2 Tbsp fresh parsley, chopped
• ½ cup almonds, chopped and toasted

In a skillet, melt butter and sauté onion until soft. Add mushrooms and barley and stir over low heat until barley is coated with butter and is golden, not browned. Transfer to a 1 quart casserole. Add broth and a little salt and pepper. Cover tightly and bake in a 350°F oven for 30 minutes. Uncover and stir in green onions and parsley. Bake, uncovered, for 15 minutes, until liquid is absorbed. Taste and adjust seasoning. Toss in nuts just before serving. Serves 4.