I am always looking for new side dishes, something besides potatoes. We seem to eat a lot of potatoes around here, and it gets old, at least for me. I love grains -- can't think of one I don't love, so I try to find new things to do with them. The night that I made the Maple and Soy Glazed Steak (below) I made this Mushroom Barley Pilaf. It was wonderful -- beefy favor with the enhancement of baby portabella mushrooms, Mmmm. The kids were just o.k. with it, but they are not the grain lovers that I am (they'd rather have potatoes!), but my husband loved it as much as I did.
Mushroom Barley Pilaf
1 (14 1/4-ounce) can low-salt beef broth
1 T. Worcestershire sauce
1/4 t. salt
1/4 t. pepper
1 cup uncooked quick-cooking barley
1 (8-ounce) package sliced mushrooms
3/4 cup chopped onion
1/2 cup finely chopped celery (about 1 rib)
Combine first 4 ingredients in a medium saucepan; bring to a boil. Add barley; cover, reduce heat, and simmer 10 minutes. Remove from heat; let stand 5 minutes.
Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add mushrooms, onion, and celery; cook 3 minutes or until tender, stirring often. Stir into cooked barley.