Video: Lemon Barley and Mushroom Pilaf

Hello All. I wanted to pass along my latest Wellness for Life cooking class recipe. This dish is a definite crowd pleaser and perfect for meat-eaters and vegetarians alike. It also serves up beautifully cold, so feel free to take it to your next BBQ or picnic. Eat well and enjoy the video. Wellness for Life with Jamie Greenwood (Episode 2) from ami capen on Vimeo.

Lemon Barley and Mushroom Pilaf

Serves 4

1 cup pearled barley, rinsed and soaked overnight

2 1/2 cups chicken or vegetable stock OR water

2 garlic cloves, minced

2 teaspoons extra virgin olive oil

1/2 teaspoon fresh thyme

2 cups fresh mushrooms, sliced (Trumpets are my favorite)

2 teaspoons fresh lemon juice

1 tablespoons fresh parsley

Freshly grated Parmesan cheese

1/4 cup toasted almonds, chopped

Sea salt to taste

In a medium pot, bring broth or water to a boil and add the soaked barley and a pinch of salt. Reduce to a simmer and cook for 18-20 minutes, or until the barley is tender. (Cook for 40 minutes if the barley is not soaked.) Drain in a colander and place in a ceramic or glass bowl.

Heat the olive oil in a medium sauté pan. Add the garlic and cook until fragrant, about 2 minutes. Add the fresh thyme, mushrooms, a bit of salt, and sauté until the mushrooms are soft and have a nice golden brown color to them. Squeeze in the lemon juice, mix thoroughly, and add to the barley. Sprinkle with parsley, Parmesan, and almonds and enjoy!