One easy way to get more grains on the dinner table is to ask, "How did Grandma do it?" You don't need to invent everything yourself. In my family, Grandma served pilafs of kasha and barley, flavored with onions and mushrooms that she had sauteed in chicken fat. They were good, but a little heavy and a tad bland. I've updated her idea to make it lighter and brighter.
Instead of using chicken fat, I brush three varieties of mushrooms with garlic oil and grill them until golden and soft. (You can also use a nonstick grill pan or griddle.) I toss the cooked barley with the mushrooms, more garlic oil and flavorful herbs.
The pilaf can stand on its own for lunch, or pair it with sliced steak, roast chicken, grilled salmon or grilled tofu for dinner. It is best served warm or at room temperature the day it is made.
From Nourish columnist Stephanie Witt Sedgwick.
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Ingredients
measuring cupServings: 7-8 side-dish
Directions
Step 1
Cook the barley according to the package directions.
Step 2
Meanwhile, combine the garlic and oil in a small nonstick saute pan or skillet and heat on medium-high. Once the garlic starts to sizzle, reduce the heat to low or medium-low, adjusting it as needed so the garlic cooks slowly but does not brown. Cook for 10 minutes, then remove the pan or skillet from the heat.
Step 3
Prepare the grill for direct heat, or heat a nonstick griddle or grill pan over medium-high heat. If using a gas grill, preheat to medium-high (450 degrees). If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute them evenly under the cooking area. For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for 4 to 5 seconds.
Step 4
Brush the mushroom slices with some of the garlic oil. Transfer them to the grill grate, or use a grill basket to prevent smaller pieces from falling through the grate. Cover the grill and cook, checking every minute or so and turning them to cook evenly, until the mushrooms are cooked through and nicely browned. (If using a grill pan or griddle indoors, place the slices on the preheated pan and cook uncovered.) Watch the mushrooms carefully: They will cook quickly, especially the oyster mushrooms. Cut the cooked mushrooms into 1/2-inch pieces.
Step 5
Pour the cooked barley into a colander to drain off any excess water; transfer the barley to a large bowl. Add the mushrooms, the remaining garlic oil, the parsley and chives. Season with salt and pepper to taste, and mix to thoroughly incorporate. Taste, and adjust the seasoning as needed.
Step 6
Serve warm or at room temperature.
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Nutritional Facts
Per serving (based on 8)
Calories
170
Fat
7 g
Saturated Fat
1 g
Carbohydrates
23 g
Sodium
45 mg
Protein
4 g
Fiber
5 g
Sugar
1 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
From Nourish columnist Stephanie Witt Sedgwick.
Tested by Stephanie Witt Sedgwick.
Published September 18, 2012
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