Barley pilaf with mushrooms

Time: 30 min.
Complexity: easily
Servings: 4

Use quick-cooking barley for this pilaf, and the whole thing will take no more than half an hour. All the pilaf ingredients are cooked separately and then combined in one pot, but the flavor and aroma will be as rich as if everything were cooked together. The barley is simmered in chicken broth, the mushrooms are fried in butter, and the onions are slowly sautéed in olive oil. The barley takes the longest time to cook, as it shouldn't be fried, but rather gradually caramelized. Then its multifaceted flavor will pleasantly surprise you and permeate the entire dish.

We recommend

Recipe:

Sauté 2 sliced ​​onions in 2 tablespoons olive oil until caramelized, 20-25 minutes. Sauté 300 grams of sliced ​​button mushrooms in 2 tablespoons butter. Cook 1.5 cups of quick-cooking barley in chicken broth according to the package directions, then combine with the mushrooms, onion, and dill. Season with salt to taste.