Barley Mushroom Pilaf

Barley Mushroom Pilaf

This hearty grain, paired with sautéed mushrooms and onions, makes a fiber-rich side dish.

1. 2 tablespoons extra-virgin olive oil
2. 1/2 medium onion, peeled and finely chopped
3. 1 garlic clove, peeled and minced
4. 10 ounces button or cremini mushrooms, thinly sliced
5. 1/2 teaspoon kosher salt
6. 1/2 teaspoon freshly ground black pepper
7. 1 cup pearl barley, rinsed and drained
8. 3 cups reduced-sodium chicken broth
9. 1/2 cup frozen green peas

In a large saucepan heat the olive oil over medium heat. Add the onion and garlic and cook until the onion is softened about 3 minutes. Add the mushrooms, salt, and pepper and continue cooking until the mushrooms have softened and released their juice about 5 minutes. Stir in the barley and cook stirring for 1 minute. Add the broth and bring to a boil. Reduce heat to a simmer, cover, and cook for 35 to 40 minutes until broth is absorbed and the barley is soft. Stir in the peas, cover, and let sit for 5 minutes before serving.

Serves 8

NUTRITION

Per 1/2 cup serving:

1. Calories: 143
2. Fat: 4 g (0 g EPA, 0 g DHA, <1 g ALA)
3. Saturated Fat: 1 g
4. Cholesterol: 0 mg
5. Sodium: 258 mg
6. Carbohydrate: 23 g
7. Dietary Fiber: 5 g
8. Sugars: 2 g
9. Protein: 5