Byrdhouse Mushroom Barley Pilaf

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1/4 cup butter
• 3 cloves garlic, pressed
• 1 small onion, minced
• 2 cups sliced mushrooms
• 1/2 cup dry sherry
• 2 (13.75 ounce) cans chicken broth
• 1 cup pearl barley
• 2 teaspoons dried basil, or to taste
• salt and pepper to taste
• 2 tablespoons chopped fresh parsley

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Melt the butter in a large pot or Dutch oven over medium heat.

2. Add the minced onion and cook, stirring, until soft, about 5 minutes.

3. Stir in the pressed garlic and sliced mushrooms and cook until the mushrooms release their liquid and begin to brown, about 5 minutes.

4. Add the pearl barley and stir for 1 to 2 minutes to coat it in the butter.

5. Pour in the dry sherry and let it bubble and reduce by about half, about 2 minutes.

6. Add the chicken broth and dried basil and bring to a boil over high heat.

7. Reduce the heat to low, cover, and simmer for about 45 minutes, until the barley is tender and the liquid is absorbed.

8. Season with salt and pepper to taste, stir in the chopped parsley, and serve hot.