Portabella Cashew Barley Pilaf

[Guest guest]

Portabella Cashew Barley Pilaf

 

2 tsps. butter or margarine

1 cup pearl or pot barley

1 onion, diced

2 portabella mushrooms, gills removed and chopped

2 tbsps. raisins

1/2 tsp. turmeric

1/4 tsp. dried thyme

1/4 tsp. cardamom

1/4 tsp. cinnamon

1 cup grated carrots

2 cups vegetable broth

salt and freshly ground pepper

1/3 cup cashews

fresh chopped parsley (optional)

 

In a large fry pan melt butter over medium heat. Add barley, onion,

mushrooms and raisins. Cook, stirring frequently, until moisture has

evaporated. Stir in turmeric, thyme, cardamom and cinnamon. Add carrots and

broth. Stir well, bring to a boil and reduce heat. Cover and simmer,

stirring occasionally, 30 to 35 minutes or until barley is tender. Season to

taste with salt and pepper. Stir in cashews. Sprinkle with chopped fresh

parsley, if desired.

Makes 6 servings.