You must log in to upload a photo.
(unrated) Log in to rate this recipe!
Credit: Clemson University's Culinary Nutrition Undergraduate Student Research Group
Chef & Child Ingredient of the Month, July 2010
2½ cups reduced-sodium chicken broth
1 T. extra-virgin olive oil
1 bunch scallions, chopped
2 (8-oz.) packages baby portabella mushrooms, thinly sliced
1 clove garlic, minced
1 cup quick-cooking barley
2 t. fresh thyme, chopped
½ cup dry white wine
½ cup freshly grated Parmesan cheese
Salt and freshly ground pepper, to taste
In heavy medium saucepan, bring chicken broth to a boil. Remove from heat, cover; set aside.
Heat oil in heavy, wide pan over medium heat.
Add scallions, mushrooms and garlic; cook, stirring occasionally until tender, about 3-4 minutes.
Add barley and thyme, stirring for 1 minute. Add wine; stir until evaporated, about 1 minute. Add about ½ cup of hot broth; cook, stirring frequently until most of liquid has been absorbed.
Continue cooking, adding enough broth, ½ cup at a time, and stirring frequently until barley is just tender and mixture has a slightly saucy consistency, about 10 minutes.
Remove from heat; stir in cheese. Season with salt and pepper; serve.
6 2/3 cup servings
ACF reserves the right to remove inappropriate comments.