Tuesday, July 13, 2010

Lemon Barley and Mushroom Pilaf VIDEO!!

Wellness for Life with Jamie Dougherty (Episode 2) from calico on Vimeo.

Hello All. I wanted to pass along my latest Wellness for Life cooking class recipe. I have to admit, this recipe is amazing! The combination of meaty mushrooms with the chewy barley and tinge of lemon is to DIE FOR. I had 20 people in the audience and made 40 servings, to be safe. Well, was there anything left over for me to take to my hungry husband? NO! He will just have to come to my class next time to get any dinner ;) This dish is a definite crowd pleaser and perfect for meat-eaters and vegetarians alike. It also serves up beautifully cold, so feel free to take it to your next BBQ or picnic. Eat well, enjoy the video, and pass it along!

Lemon Barley and Mushroom Pilaf
Serves 4

1 cup pearled barley, rinsed and soaked overnight
2 1/2 cups chicken or vegetable stock OR water
2 garlic cloves, minced
2 teaspoons extra virgin olive oil
1/2 teaspoon fresh thyme
2 cups fresh mushrooms, sliced (Trumpets are my favorite)
2 teaspoons fresh lemon juice
1 tablespoons fresh parsley
Freshly grated Parmesan cheese
1/4 cup toasted almonds, chopped
Sea salt to taste

In a medium pot, bring broth or water to a boil and add the soaked barley and a pinch of salt. Reduce to a simmer and cook for 18-20 minutes, or until the barley is tender. (Cook for 40 minutes if the barley is not soaked.) Drain in a colander and place in a ceramic or glass bowl.

Heat the olive oil in a medium sauté pan. Add the garlic and cook until fragrant, about 2 minutes. Add the fresh thyme, mushrooms, a bit of salt, and sauté until the mushrooms are soft and have a nice golden brown color to them. Squeeze in the lemon juice, mix thoroughly, and add to the barley. Sprinkle with parsley, Parmesan, and almonds and enjoy!

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.