This herbed barley pilaf made with earthy mushrooms is the perfect accompaniment for my beer-braised lamb shanks.
Ingredients
- 4 cups vegetable stock
- 2 cups pearl barley
- 2–3 tablespoons olive oil
- 1 pound mixed mushrooms (from RI Mushroom Co.), chopped
- 2 tablespoons minced shallots
- 2 tablespoons minced garlic
- 2 tablespoons balsamic vinegar
- ¼ cup chopped mixed fresh herbs (chives, parsley, thyme, tarragon or your favorite combination)
- 2 tablespoons unsalted butter
Instructions
In a medium saucepot bring vegetable stock to a boil over medium heat. Add barley, reduce heat to a simmer and cook, partially covered, until tender, 30 to 40 minutes (adding more liquid if needed). Set aside and keep warm.
In a large sauté pan, heat olive oil over high heat. Reduce to medium heat and add mushrooms, shallots and garlic. Season liberally with salt to extract water from the mushrooms. When the mushrooms are tender and browned, remove from heat, add balsamic vinegar, herbs and barley, Season to taste and finish by tossing gently with butter. Serves 6.
