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barley-pilaf recipe

Date:    Sun, 03 Apr 94 20:04:36 CDT
 From:    KRSK@db1.cc.rochester.edu
 Barley Pilaf (also adapted from Great Grains)
 3 c. stock (plus more for 'sauteing' the vegs)
 1 c. pearled barley
 3 scallions, chopped
 1 celery stalk, chopped
 1/2 pound mushrooms, sliced
 1/2 tsp. salt (may be omitted or reduced)
 1/4 teaspoon pepper
 1. In a medium saucepan, heat the stock to boiling over high heat. Add the 
 barley, reduce heat to a simmer, cover and cook until tender, about 50 minutes.
 Drain and place in a large bowl.
 2. In a medium skillet, heat a few tbs. of stock over medium heat. Add the
 scallion and celery and cook until the celery is crisp-tender, 5-6 minutes.
 Add the mushrooms, salt and pepper and cook unitl the vegetables are soft and
 most of the liquid from the mushrooms has evaporated, about 5 minutes.
 3. Stir the cooked vegetables into the barley. Mix well. Serve hot or cold.
 5 servings, refrigerates well (makes a great lunch salad).
 kwvegan vegan