Recipe by Cooking Light magazine
"Barley and shiitake mushrooms add a nutty flavor to this high-fiber take on rice pilaf."
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uncooked pearl barley
3 (3.5 ounce) packages
fresh shiitake mushrooms
1 1/2 cups
chopped red bell pepper
chopped yellow bell pepper
fat-free, less-sodium chicken broth
chopped Italian flat leaf parsley
chopped fresh thyme
freshly ground black pepper
grated dry Monterey Jack cheese
Very yummy! I have made this several times and we just love the different texture and what a taste!
I tried this and it was just great! Absolutely loved it.
I made this recipe to add fiber to my families diet and my husband loved it. I recommend this recipe for everyone.
I love the taste of cooked whole barley, so this recipe appealed to me. But, good grief!, it was waaay too involved and time-consuming for what it was. I just used the ingredients as a guideline, and prepared the whole thing in my rice cooker. Delicious, and took only a few minutes of prep time and about 55 minutes in the steamer. MUCH easier!
I love this recipe. I left out the cheese to make it healthier, and it was wonderful.
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