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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 181.5
  • Total Fat: 5.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 922.1 mg
  • Total Carbs: 29.8 g
  • Dietary Fiber: 6.1 g
  • Protein: 5.5 g

View full nutritional breakdown of Mushroom Barley Pilaf calories by ingredient
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Mushroom Barley Pilaf

Submitted by: STRINGI719

Introduction

This is from Alex Jamieson's book, "The Great American Detox Diet". The original called for vegetable stock, as she's a vegetarian. We prefer to use chicken broth for flavor.

(BTW, an interesting fact: If you are not familiar with her, Alex is now the wife of Morgan Spurlock, the documentarian who did the movie "Super Size Me". She watched in horror as her then-boyfriend's health deteriorated alarmingly during the 30 days during which he ate only McDonald's. As soon as the filming was done, Alex treated Morgan with the "detox diet" in her book to return him to health. However, it's not really a diet that's being advocated in her book - it's more of an "antidiet", a return to eating whole, healthful foods.)
This is from Alex Jamieson's book, "The Great American Detox Diet". The original called for vegetable stock, as she's a vegetarian. We prefer to use chicken broth for flavor.

(BTW, an interesting fact: If you are not familiar with her, Alex is now the wife of Morgan Spurlock, the documentarian who did the movie "Super Size Me". She watched in horror as her then-boyfriend's health deteriorated alarmingly during the 30 days during which he ate only McDonald's. As soon as the filming was done, Alex treated Morgan with the "detox diet" in her book to return him to health. However, it's not really a diet that's being advocated in her book - it's more of an "antidiet", a return to eating whole, healthful foods.)

Number of Servings: 6

Ingredients

    3 cups chicken broth (or vegetable stock)
    1 cup raw pearled barley, rinsed and drained
    .75 tsp sea salt
    2 TB EVOO
    1 cup yellow onion, chopped
    1 celery stalk, thinly sliced
    2 cloves garlic, minced
    1 tsp dried oregano
    .5 tsp freshly ground black pepper
    2 cups mushrooms, chopped (shiitake if available)
    2 TB fresh parsley, chopped (we like flat Italian)
    2 TB naturally brewed soy sauce (shoyu or tamari)

Directions

1. In a 4 qt pot, bring the broth/stock to a boil, add the barley, and .25 tsp of the salt. Cover, reduce heat to simmer, and cook for about 30 minutes, or until the liquid is gone & barley is tender.

2. While barley is cooking, place a large skillet over medium heat and add EVOO. Add onion, celery, and remaining .5 tsp of salt. Saute for 5 minutes, or until the onion becomes translucent. Add the garlic, oregano, pepper, and mushrooms. Saute another 8 minutes.

3. Add the cooked barley to the veggies in the skillet and stir will to combine. Stir in the parsley & soy sauce. Serve while hot!

Makes 6 cups.

Number of Servings: 6

Recipe submitted by SparkPeople user STRINGI719.






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