Barley-Mushroom Pilaf recipe

8 servings

4 cups water

1 cup uncooked pearl barley

3 (3.5 ounce) packages fresh shiitake mushrooms

cooking spray

1 tablespoon olive oil

2 cups chopped onion

1 1/2 cups chopped red bell pepper

3/4 cup chopped yellow bell pepper

1/2 cup fat-free, less-sodium chicken broth

1/4 cup chopped Italian flat leaf parsley

1 tablespoon chopped fresh thyme

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

3/4 cup grated dry Monterey Jack cheese

Bring 4 cups water to a boil in a large saucepan.

Add barley; cover, reduce heat, and simmer for 45 minutes.

Remove from heat, and let stand, covered, 5 minutes.

Preheat oven to 350 degrees.

Remove and discard stems from mushrooms, and slice mushroom caps.

Heat a large nonstick skillet coated with cooking spray over medium-high heat until hot.

Add mushrooms, and saute 3 minutes.

Remove from skillet.

Heat oil in skillet over medium heat.

Stir in onion; cover and cook 6 minutes.

Add bell peppers; cover and cook 2 minutes.

Stir in the cooked barley, mushrooms, broth, and next 4 ingredients (broth through black pepper).

Spoon half of barley mixture into an 11 x 7-inch baking dish coated with cooking spray, and sprinkle with half of cheese.

Repeat layers.

Cover and bake at 350 degrees for 45 minutes.