Mushroom Barley Pilaf

There’s nothing quite so warm and welcoming as a potluck party. Friends and family, neighbors new and old mingling over drinks and their favorite dishes. Here in West Philly potlucks reign supreme and this is a supreme potluck dish: full of nutty earthy flavor and healthful barley. Perfect winter comfort food. And so low in sodium it’s practically sodium free. Graze to your heart’s content!

Serves 6.



SODIUM CONTENT: 15 mg per serving

INGREDIENTS

4 T. unsalted butter
4 c. diced Baby Bella mushrooms (about 10 oz.)
1 c. diced onion (about 1 med-lg onion)
4 t. minced garlic (about 4 cloves)
1/2 c. chopped walnuts
1 c. pearled barley, uncooked
1/2 t. freshly ground black pepper
1 T. very-low-sodium or sodium-free beef bouillon granules
3 T. dried parsley
3 c. water

DIRECTIONS

Preheat oven to 350 degrees.

Melt butter in a large saute pan over med-high heat. Add mushrooms, onion, garlic and walnuts to the pan and cook, stirring, for 5 minutes. Turn off heat, add remaining ingredients, and stir well to combine. Carefully pour contents into a 2 or 2 1/2-quart oven-safe casserole dish. Place dish on middle rack in oven, uncovered, and bake for 1 hour. Serve warm.

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