Grilled mushroom and barley pilaf | Food & Drink | The Sun Herald

Grandmas's pilaf made lighter

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. I've updated her idea to make it lighter and brighter.

GRILLED MUSHROOMAND BARLEY PILAF

1 cup dried pearled barley

2 tablespoons finely chopped garlic

4 tablespoons olive oil

1 pound large mushrooms, a combination of portobello mushroom caps cut into 1/2-inch strips, oyster mushrooms separated into individual petals or small clusters of petals, and white mushrooms stemmed and cut into 1/2-inch slices

2 tablespoons finely chopped parsley

2 tablespoons finely chopped chives

Salt

Freshly ground black pepper

Cook the barley according to the package directions.

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 from the heat.

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.

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 half-inch pieces.

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. Stir to thoroughly incorporate. Taste, and adjust the seasoning as needed. Serve warm.

Makes a scant 6 cups (8 side-dish servings)

Nutrition per serving: 170 calories, 4 g protein, 23 g carbohydrates, 7 g fat, 1 g saturated fat, 0 mg cholesterol, 45 mg sodium, 5 g dietary fiber, 1 g sugar

Source: http://www.sunherald.com/2012/09/25/4208301/grilled-mushroom-and-barley-pilaf.html

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