Mushroom Barley Pilaf

Mushroom Barley Pilaf
Adapted from Cooking Light

Makes 4 servings

1 cup pearl barley
4 cups reduced sodium chicken stock
1 T olive oil
2 cups chopped onion
1-2 cloves garlic, minced, depending on size
8 oz white mushrooms
6 oz baby bella mushrooms
5 oz shitake mushrooms
Some chopped fresh or dried rosemary
Salt and pepper
¼ cup dry Marsala – I have used whatever red wine we have open in the house
2 t sherry vinegar, although red wine vinegar would also work

Add the chicken stock and barley to a medium saucepan. Bring to a boil, then simmer at least 50 minutes. Test the texture after about 50 minutes. I like mine still a little crunchy.

Slice all the mushrooms. I like to do them fairly thick for a heartier texture. With about 15 minutes left on the barley, heat olive oil in a large dutch oven. Add the onions, garlic, mushrooms, salt, pepper, and rosemary. Cook until mushrooms have released their juices and onion is translucent, about 10 minutes. Stir in Marsala, cook 1 minute. Add barley and whatever chicken stock is left, plus the vinegar. Cook 2 minutes until heated through. If it has a little too much liquid, cook a few minutes longer, stirring frequently, until liquid evaporates.

Total deal: 20 Weight Watchers points. 5 points per serving.