Barley
and Cilantro Pilaf (meat)
serves 4
For a pareve dish, substitute vegetable broth for chicken
broth.
3/4 cup pearl barley
1 3/4 cups low sodium chicken broth
1/4 cup olive oil
1 medium onion, diced
1 1/2 cups white mushrooms, coarsely chopped
1/2 teaspoon minced garlic
1/4 cup chopped cilantro, packed
salt and lemon pepper seasoning or to taste
Rinse the barley until water remains clear. Drain. Place
in a saucepan with the chicken broth. Bring to a boil over
medium heat. Cover and reduce heat to simmer. Cook for 20
minutes or until liquid is absorbed and barley is
"chewy" tender. Set aside.
In a medium saucepan, heat 2 tablespoons oil over medium
heat. Add the onion and cook until soft, about 10 minutes.
Stir in the mushrooms and garlic. Cook, stirring, for a few
minutes until the mushrooms lose their raw color. Add the
remaining olive oil, barley, and cilantro. Season to taste
with salt and lemon pepper seasoning.
approx. nutrients per serving: calories – 274 protein
– 6g carbohydrates – 31g
fat – 15g cholesterol – 2mg sodium – 53mg
