Pilaf

Forest Mushroom and Pearl Barley Pilaf

Serves four to six

Ingredients

  • 1 cup pearl barley
  • ¼ cup unsalted butter
  • 1 small onion, finely diced – about 1½ cups
  • 2 bay leaves
  • 2 cups assorted wild (or domestic) mushrooms, cleaned and cut into ¾ inch pieces
  • 1 ounce dried porcini mushrooms, coarsely chopped
  • 2½ cups chicken stock
  • 3 tablespoons minced chives

Method

Preheat oven to 350°F.

Place the All-Clad 3 Qt. Sauce Pan over medium high heat. Add the barley and stir for about 5 minutes or until the barley is lightly toasted and fragrant. Add the butter; when it melts, add the onions and bay leaf. Sweat the onions until they are soft, then add the mushrooms, dried porcini mushrooms, and stock.

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Bring the liquid to a boil then cover the pot and place it in the center of the oven.

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Bake the pilaf for 50 minutes, then remove from the oven and let the pot sit covered and undisturbed for 10 minutes.

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Use a fork to fluff the pilaf, incorporating the minced chives. Serve.