"A hearty side dish or a good filling for stuffed cabbage. This recipe makes enough for 12 cabbage rolls."
Cover the dried mushrooms with 3 cups warm water. Set aside to soften for at least 15 minutes, then remove and finely chop. Reserve the liquid and add enough water to make 3 cups, if necessary. Meanwhile, chop half the fresh mushrooms and slice the rest.
Heat 2 tbs of the oil in a wide skillet over high heat. Add the chopped fresh mushrooms and cook, stirring frequently, until well colored, about 5 minutes. Season with salt and pepper, then add the dried mushrooms, garlic, and wine. Reduce the heat to medium and cook until the wine is absorbed and the pan is nearly dry, about 2 minutes.
In a 3-quart saucepan, heat a tbs of the remaining oil. Add the onion and cook over medium heat until limp, 5 minutes. Add the barley, stir in the cooked mushrooms, reserved mushroom liquid, and 1/2 tsp salt. Bring to a boil. Lower the heat and simmer, covered, until tender, 35-40 minutes.
Meanwhile,saute the sliced mushrooms in the remaining oil over high heat until golden, about 5 minutes. Season with salt and pepper. Loosen the cooked barley with a fork, toss it with the herbs ,and pile it into a serving dish. Garnish with the sauteed mushrooms.
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Serving Size: 1 Serving (200g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 239 | ||
Calories from Fat: 10 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.1g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 51mg | 2 % | |
Potassium 569.2mg | 15 % | |
Total Carbohydrate 51.1g | 15 % | |
Dietary Fiber 10.5g | 42 % | |
Sugars, other 40.6g | ||
Protein 9.6g | 14 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 239
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