The earthy tastes of shiitake, cremini and oyster mushrooms and barley combine in a dish that goes with many entr? (at Severn Lodge, it's served as a base for grilled tuna). Other grilled options to consider are chicken, strip loin steaks, pork chops and salmon.
- Portion size 4 servings
- Credits : Canadian Living Magazine: October 2002
Ingredients
Method
In saucepan, melt half of the butter over medium heat. Add onion, salt and pepper; cook, stirring, until onion is softened, about 4 minutes. Stir in barley; cook, stirring, for 1 minute. Add stock and 1-1/2 cups (375 mL) water; bring to boil. Cover, reduce heat and simmer just until barley is tender and liquid is absorbed, about 40 minutes. Remove from heat; let stand for 5 minutes.
Meanwhile, in skillet, melt remaining butter over medium-high heat. Add mushrooms; cook, stirring occasionally, until no liquid remains, about 8 minutes.
Scrape mushrooms over barley; sprinkle with lemon juice. With fork, toss gently. Sprinkle with parsley.
Nutritional facts <b>Per serving:</b> about
- Sodium 659 mg
- Protein 7 g
- Calories 325.0
- Total fat 13 g
- Cholesterol 31 mg
- Saturated fat 8 g
- Total carbohydrate 47 g
%RDI
- Iron 24.0
- Folate 20.0
- Calcium 3.0
- Vitamin A 12.0
- Vitamin C 12.0
