Low Fat Barley Pilaf

1. 1

   In a medium saucepan, heat the stock to boiling over high heat.

2. 2

   Add barley, reduce heat to a simmer and cook until tender, aprox 50 minute Drain and place in large bowl.

3. 3

   In a medium fry pan heat a few tbsp of stock over med heat, add spring onions and celery and cook until the celery is crisp-tender.

4. 4

   5-6 minute Add the mushrooms, salt and pepper and cook until the vegetables are soft and most of the liquid from the mushrooms has evaporated, about 5 minute.

5. 5

   Stir the cooked vegetables into the barley.

6. 6

   Mix well.

7. 7

   Serve hot or cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.