Wildmushroomandbarleypilaf Recipes

Steps:

• Combine the first 7 ingredients in a small bowl.
• Coat skillet with cooking spray and oil; add chopped onion, bell pepper, and soy sauce.
• Cook over medium-high heat 3 minutes or until vegetables are lightly browned.
• Add broth, barley, tomatoes, and spice mixture, and stir well.
• Bring to a boil; cover, reduce heat, and simmer 55 minutes or until barley is done.
• Let stand 15 minutes.
• Stir in green onions.
• Serve.

Steps:

• Heat a medium nonstick saucepan over medium heat. Pour the oil into the pan and swirl to coat the bottom. Cook the mushrooms, onion, and garlic for 5 minutes, or until the mushrooms have released some of their juices and the onions are translucent, stirring occasionally.
• Stir in the barley; cook for 1 minute. Stir in the broth, salt, and pepper. Bring to a boil over high heat. Reduce the heat to low; cook, covered, for 45 to 50 minutes, or until the barley is tender.
• Remove from the heat. Stir in the dillweed.

Steps:

• Melt butter or margarine in a large saucepan.
• Stir in onion, celery and mushrooms; saute until tender (about 5 minutes).
• Stir in barley and cook, stirring frequently, until lightly browned.
• Add bouillon, water and pepper; heat to boiling.
• Reduce heat to medium-low; cover and simmer 45 to 55 minutes or until liquid is absorbed and barley is tender.
• Or place barley mixture in covered casserole and bake at 325 degrees until liquid is absorbed and barley is tender.
• Meanwhile, wash spinach thoroughly.
• Steam 3 to 5 minutes.
• Remove from heat and stir into cooked barley mixture.
• Cook until heated through.

Steps:

• In saucepan, heat oil; add onion and cook until softened.
• Add the barley, garlic and cumin; cook stirring about 1 minute.
• Stir in the apricots, raisins, salt, cinnamon and water; bring to boil.
• Reduce heat and simmer until barley is tender, 45 - 50 minutes.
• Add almonds and toss to combine.

Steps:

• Preheat oven to 500 degrees with rack in lowest position and a pizza stone on rack. Melt butter in a large saute pan over medium-high heat. Add shallots; cook until softened, about 2 minutes. Add mushrooms, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper; cook until mushrooms are softened and golden brown, 5 to 7 minutes. Add wine, bring to a boil, and cook until absorbed, about 1 minute. Add cream; cook, stirring, until mostly absorbed, about 4 minutes. Transfer to a plate, and let cool.
• Gently stretch each piece of dough into a 6-by-16-inch rectangle, and place on parchment. Brush dough with oil, and spread with mushrooms, leaving a 1/2-inch border. Transfer pizzas on parchment onto pizza stone, and bake until crust is golden and crisp, 10 to 12 minutes. Drizzle with oil, sprinkle with tarragon, and cut into wedges.

Steps:

• In a large skillet cook mushrooms, onion and garlic in hot oil over medium heat for 5 to 10 minutes until mushrooms are tender.
• Add wine and bring to a boil.
• Reduce heat and simmer uncovered for 5 minutes or until liquid is almost evaporated.
• In a separate pot bring chicken broth to a boil. Keep hot over low heat.
• Add barley to mushroom mixture and stir to coat.
• Add 1 cup of hot stock. Cook over medium heat until absorbed stirring occasionally. This should take approximately 15 minutes. If the liquid absorbs too quickly, reduce heat. Repeat with remaining cups of hot stock, adding 1 cup at a time, cooking until liquid is absorbed. This should take about 30 minutes.
• Cook until the barley is slightly creamy and just tender.
• Sprinkle with parsley.

Steps:

• In a bowl, dissolve yeast in warm water. Add oil and sugar; mix well. Combine whole wheat flour and salt; stir into yeast mixture until smooth. Stir in enough all-purpose flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Preheat oven to 425°., Punch down dough; press onto a 12-in. pizza pan coated with cooking spray. Prick dough several times with a fork. Bake until edges are light golden brown, 10-12 minutes. , Meanwhile, in a large skillet, heat 1 teaspoon oil over medium-high heat; saute mushrooms in a single layer, in batches, until golden brown, about 8 minutes. Add onion and garlic; cook until onion is tender. , In a food processor, process half of sauteed mushrooms with cream cheese, remaining olive oil and salt. Spread on crust. Top with remaining mushroom mixture, cheeses and thyme. Bake until crust is golden brown and cheese is melted, 12-14 minutes. If desired, garnish with additional fresh thyme and basil.