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La Belle Cuisine - More Side Dish Recipes

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Pilaf of Barley, Mushrooms, Peas and Radicchio




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Friday, November 10, 2006

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 Bon Appetit
Bon Appetit


Pilaf of Barley, Mushrooms, Peas and Radicchio
Bon Appétit Archives

2 tablespoons olive oil
1 medium onion, chopped
1/2 teaspoon dried thyme
2/3 pound mushrooms, sliced
Salt, freshly ground pepper
2/3 cup pearl barley
1 cup chicken stock
1/2 head radicchio or escarole in strips (2 cups)
1 cup tiny frozen peas

Heat oil in heavy medium saucepan over medium-low heat. Add onion and thyme and cook, stirring occasionally until onion is soft, about 8 minutes. Add mushrooms and cook until they begin to soften, stirring frequently, 5 minutes. Add barley and stir 2 minutes. Add stock, salt and pepper and bring to a boil. Reduce heat to low, cover and cook until barley is almost tender, 50 minutes. Serves 4.

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