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Barley Pilaf With Almonds Recipe
|Butter||1⁄4 Pound (1/2 Cup)|
|Pearl barley||1 3⁄4 Cup (28 tbs)|
|Onions||2 Medium, chopped|
|Canned button mushrooms/Canned sliced mushrooms||8 Ounce (Two 4 Ounce Can)|
|Mushroom liquor||1 Cup (16 tbs) (With Water)|
|Chicken stock/6 chicken bouillon cubes dissolved in 4 cups boiling water||4 Cup (64 tbs)|
|Toasted slivered almonds||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 1989 Calories from Fat 1211
% Daily Value*
Total Fat 136 g208.8%
Saturated Fat 63.6 g318%
Trans Fat 0 g
Cholesterol 272.6 mg
Sodium 1669.3 mg69.6%
Total Carbohydrates 151 g50.4%
Dietary Fiber 23.1 g92.6%
Sugars 39 g
Protein 55 g110.9%
Vitamin A 57.4% Vitamin C 66.1%
Calcium 27.8% Iron 35.6%
*Based on a 2000 Calorie diet
Pour in the barley and cook slowly until it turns a golden brown, turning it frequently; spoon into large buttered casserole.
Put 2 tablespoons more of the butter into the frying pan; add chopped onions and saute until clear; add to the barley.
Melt the remaining 2 tablespoons butter; add drained mushrooms (reserving liquid) and saute for 5 minutes; add to barley and onion.
Add enough water to reserved mushroom liquor to make 1 cup liquid and combine with the chicken stock.
Pour 2 cups of the liquid over the barley.
Cover tightly and bake 45 minutes in a moderate oven (350°); add 2 more cups of liquid and stir; bake, covered, another 45 minutes.
Stir in remaining cup of liquid and bake, covered, 30 minutes longer.
You might add 1/2 cup of toasted slivered almonds when you stir in the last cup of liquid.