Warm barley and mushroom salad over portobellos
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Water |
| ¾ | cup | Medium pearl barley |
| 1¾ | cup | Chicken broth |
| 2 | larges | Shallot; peeled and minced |
| 8 | cups | Wild mushrooms; cut into large cubes |
| 2 | teaspoons | Fresh sage; chopped |
| 1 | tablespoon | Fresh rosemary; chopped |
| 1½ | teaspoon | Salt; plus more to taste |
| Freshly ground pepper; to taste | ||
| 4 | larges | Portobello mushrooms |
| 1 | tablespoon | Italian parsley; chopped |
Directions
1.Bring the water to a boil in a medium-size saucepan. Stir in the barley, lower the heat, cover and simmer until tender, about 50 minutes.
2. Meanwhile, heat ¼ cup broth in a large skillet over medium heat until it simmers. Add the shallots and stir until most of the liquid has evaporated, about 2 minutes. Add the mushroom cubes and ¼ cup of broth.
Cook, stirring often, for 5 minutes. Pour in 1 cup of broth and stir, scraping the bottom of the skillet. Bring to a boil. Reduce heat and simmer, until the liquid is reduced to a sauce consistency, about 15 minutes. Stir in the sage, rosemary, salt and pepper. Stir in the barley.
Keep warm.
3. Preheat the broiler. Brush both sides of the portobellos, wityh the remaining ¼ cup chicken broth. Season the underside lightly witht salt and pepper to taste. Broil until softened, about 2 minutes per side. Place 1 mushroom on each of 4 plates and spoon the barley mixture over them.
Garnish with parsley and serve immediately.
Mis-typed by Jane Rosenberg-Coombs with lots of help from Tux 'n Tails 10/15/96
Recipe By : NYTimes 1/1/95 - Molly O'Neill Posted to MC-Recipe Digest V1 #248 Date: Thu, 17 Oct 96 07:52:39 PDT From: jfcoombs@...
NOTES : THis recipe was included in an article entitled "Lighten UP" .
Relates to new year's resolutions.