Latest Menu Blend Byrdhouse Mushroom Barley Pilaf

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Byrdhouse Mushroom Barley Pilaf

"This is a relaxed, savory facet dish. I on occasion brown bird breasts and throw them on pinnacle of the pilaf for the final 20 minutes of cooking time. Enjoy!"

Ingredients :

1/4 cup butter
three cloves garlic, pressed
1 small onion, minced
2 cups sliced mushrooms
half cup dry sherry
2 (thirteen.75 ounce) cans fowl broth
1 cup pearl barley
2 teaspoons dried basil, or to flavor
salt and pepper to flavor
2 tablespoons chopped sparkling parsley

Instructions :

Prep : 15M	Cook : 6M	Ready in : 1H15M

Preheat oven to 350 tiers F (175 tiers C).
Melt butter in an oven safe big pot or Dutch oven over medium heat. Stir in garlic and onion, and cook dinner, stirring occasionally until the onion has softened and grew to become translucent, about 5 minutes. Stir in the mushrooms, and prepare dinner till the mushrooms have softened and launched their liquid, about 5 minutes more. Stir within the sherry, and simmer for 1 minute. Add the chicken broth, barley, and basil; deliver to a boil over high warmness. Season to taste with salt and pepper, and boil for five minutes.
Cover the Dutch oven, and vicinity into the preheated oven. Bake till the barley is soft, 45 mins to one hour. Stir in chopped parsley earlier than serving.

Notes :

Try the usage of a Reynolds® slow cooker liner on your slow cooker for simpler cleanup.

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