Taking its inspiration from the classic barley-mushroom soup, this easy pilaf is an ideal side dish to accompany beef, pork or chicken dishes. It has loads of magic foods—mushrooms, onion, capsicum, parsley and vinegar—that help make this a healthy, as well as colourful, dish.
Patsy Jamieson, Diane Temple
1 tablespoon olive oil
1 medium onion, chopped
1 cup pearl barley
2 1/2 cups reduced-salt chicken or vegetable stock
Heat 2 teaspoons of the oil in a large saucepan over medium heat. Add onion and cook, stirring often, until softened, 2 to 3 minutes. Add barley and cook, stirring, for 1 minute. Add stock and bring to a simmer. Reduce the heat to low, cover and simmer until barley is tender and liquid has been absorbed, 35 to 40 minutes.
Meanwhile, heat the remaining 2 teaspoons of oil in a large non-stick frying pan over medium-high heat. Add mushrooms, capsicum and garlic. Cook, stirring often, until tender, 3 to 5 minutes. Add to barley, along with parsley, vinegar and pepper. Stir gently to mix. The pilaf will keep, covered, in the refrigerator for up to 2 days. Reheat in the microwave.