Grilled Mushroom And Barley Pilaf Recipes

Steps:

• Cook 2 sliced onions in 2 tablespoons olive oil until caramelized, 20 to 25 minutes. Saute 3/4 pound sliced cremini mushrooms in 2 tablespoons butter. Cook 1 1/2 cups quick-cooking barley in chicken broth as the label directs, then toss with the mushrooms, onions, some dill and salt.

Steps:

• Heat a medium nonstick saucepan over medium heat. Pour the oil into the pan and swirl to coat the bottom. Cook the mushrooms, onion, and garlic for 5 minutes, or until the mushrooms have released some of their juices and the onions are translucent, stirring occasionally.
• Stir in the barley; cook for 1 minute. Stir in the broth, salt, and pepper. Bring to a boil over high heat. Reduce the heat to low; cook, covered, for 45 to 50 minutes, or until the barley is tender.
• Remove from the heat. Stir in the dillweed.

Steps:

• Preheat oven to 425 degrees. Spray rimmed baking sheet with cooking spray. Place mushrooms on prepared baking sheet in single layer. Roast for 15 minutes, stirring once.
• In a large saucepan, heat oil over medium heat, cook carrots, onions, and garlic for 6 to 8 minutes or until vegetables soften. Stir in chicken broth, 1 1/2 cup water and barley. Cover and bring to a boil. Reduce heat to simmer. Cook, covered, for 20 minutes, stirring occasionally, or until barley is tender and almost all the liquid is absorbed. Gently stir in mushrooms and lentils. Remove from heat and let stand for 5 minutes. Gently stir parsley into barley mixture.

Steps:

• Cook the barley according to the package directions. Meanwhile, combine the garlic and oil in a small nonstick saute pan or skillet and heat on medium-high. Once the garlic starts to sizzle, reduce the heat to low or medium-low, adjusting it as needed so the garlic cooks slowly but does not brown. Cook for 10 minutes, then remove the pan or skillet from the heat. Prepare the grill for direct heat, or heat a nonstick griddle or grill pan over medium-high heat. If using a gas grill, preheat to medium-high (450 degrees). If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute them evenly under the cooking area. For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for 4 to 5 seconds. Brush the mushroom slices with some of the garlic oil. Transfer them to the grill grate, or use a grill basket to prevent smaller pieces from falling through the grate. Cover the grill and cook, checking every minute or so and turning them to cook evenly, until the mushrooms are cooked through and nicely browned. (If using a grill pan or griddle indoors, place the slices on the preheated pan and cook uncovered.) Watch the mushrooms carefully: They will cook quickly, especially the oyster mushrooms. Cut the cooked mushrooms into 1/2-inch pieces. Pour the cooked barley into a colander to drain off any excess water; transfer the barley to a large bowl. Add the mushrooms, the remaining garlic oil, the parsley and chives. Season with salt and pepper to taste, and mix to thoroughly incorporate. Taste, and adjust the seasoning as needed. Serve warm or at room temperature.

Steps:

• Cook barley according to package directions until tender.
• Meanwhile wash mushrooms and pat dry.
• Heat olive oil in a wide skillet over medium-low heat.
• Add nuts and let them cook for a few minutes before adding garlic.
• Add garlic to skillet.
• Slice mushrooms thinly and when nuts are nicely toasted add the mushrooms.
• Increase heat to high.
• Add the spinach, dill, salt and 1/2 teaspoons pepper. Stir.
• Cook until mushrooms are softened and somewhat shrunk.
• The barley should now be cooked dry and be tender by chewy. (If it tastes done but still has water around it, drain excess water.).
• Mix barley with the spinach mixture and 1/2 the cheese.
• Serve on plates with remaining cheese.
• Excellent with garlic toast.