Quick Mushroom Barley Pilaf Ww Recipes

BARLEY WITH MUSHROOMS AND ONIONS

Steps:

• Coat a heavy saucepan with cooking spray and set over medium-high heat; melt butter in pan.
• Add onion; cook, stirring occasionally, about 5 minutes. Add mushrooms; cook, stirring a few times, until mushrooms release their moisture, about 5 minutes.
• Add broth, barley and salt; bring to a boil. Partially cover pan and reduce heat to low; simmer until barley is tender, stirring occasionally, about 60 to 75 minutes. Yields about 1 cup per serving.

BARLEY PILAF WITH MUSHROOMS

Steps:

• Turn the Instant Pot on SAUTE HIGH. Add butter and when the butter melts, add onions and stir for 30 seconds. Add mushrooms and stir to coat with the butter.
• Add salt, pepper, barley, and water.
• Press CANCEL to turn off Sauté. Press PRESSURE COOK and cook on HIGH PRESSURE for 15 minutes.
• Allow the Instant Pot to release pressure naturally for 10 minutes, and then release all remaining pressure.
• Stir in red wine vinegar and parsley and serve.

QUICK MUSHROOM BARLEY PILAF WW

Steps:

• Bring broth to a boil in a saucepan; add barley. Simmer, covered, 12 minutes.
• Spray a skillet with nonstick spray and set over medium-high heat.
• Add 2 cups sliced mushrooms and cook until tender.
• Add the barley and soy sauce.

MUSHROOM BARLEY PILAF

Steps:

• Preheat oven to 425 degrees. Spray rimmed baking sheet with cooking spray. Place mushrooms on prepared baking sheet in single layer. Roast for 15 minutes, stirring once.
• In a large saucepan, heat oil over medium heat, cook carrots, onions, and garlic for 6 to 8 minutes or until vegetables soften. Stir in chicken broth, 1 1/2 cup water and barley. Cover and bring to a boil. Reduce heat to simmer. Cook, covered, for 20 minutes, stirring occasionally, or until barley is tender and almost all the liquid is absorbed. Gently stir in mushrooms and lentils. Remove from heat and let stand for 5 minutes. Gently stir parsley into barley mixture.

BARLEY MUSHROOM PILAF

Steps:

• Cook barley according to package directions until tender.
• Meanwhile wash mushrooms and pat dry.
• Heat olive oil in a wide skillet over medium-low heat.
• Add nuts and let them cook for a few minutes before adding garlic.
• Add garlic to skillet.
• Slice mushrooms thinly and when nuts are nicely toasted add the mushrooms.
• Increase heat to high.
• Add the spinach, dill, salt and 1/2 teaspoons pepper. Stir.
• Cook until mushrooms are softened and somewhat shrunk.
• The barley should now be cooked dry and be tender by chewy. (If it tastes done but still has water around it, drain excess water.).
• Mix barley with the spinach mixture and 1/2 the cheese.
• Serve on plates with remaining cheese.
• Excellent with garlic toast.

QUICK MUSHROOM BARLEY SOUP

Steps:

• In a large saucepan, heat oil over medium heat. Add mushrooms, carrot and onion; cook and stir 5-6 minutes or until tender. Add water and barley. Bring to a boil. Reduce heat; simmer, uncovered, 12-15 minutes or until barley is tender., In a small bowl, mix flour, milk, salt and pepper until smooth; stir into soup. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened.

MUSHROOM BARLEY PILAF

Steps:

• Heat vegetable stock in a saucepan or the microwave.
• Heat olive oil in a deep skillet on low heat.
• Add the onion and saute until soft (1-2 minutes). Should be slightly golden.
• Add mushrooms and basil and continue cooking about 4 minutes.
• Stir in barley; be sure it's well coated. Raise heat to medium and cook 5 more minutes.
• Stir in hot veg. stock and bring to a boil.
• Reduce heat and simmer 25 mins until all liquid is absorbed.
• Reserve some tomatoes for garnishing and mix in the remainder.
• Garnish and serve!

WILD MUSHROOM AND BARLEY PILAF

Steps:

• Heat a medium nonstick saucepan over medium heat. Pour the oil into the pan and swirl to coat the bottom. Cook the mushrooms, onion, and garlic for 5 minutes, or until the mushrooms have released some of their juices and the onions are translucent, stirring occasionally.
• Stir in the barley; cook for 1 minute. Stir in the broth, salt, and pepper. Bring to a boil over high heat. Reduce the heat to low; cook, covered, for 45 to 50 minutes, or until the barley is tender.
• Remove from the heat. Stir in the dillweed.