DR LA PUMA’S FREE NEWSLETTER

Subscribe to Dr La Puma’s Free newsletter for updates, insights, recipes and featured products.

Simply add your email below and a confirmation email will be sent to you...


Get a FREE Download of Cooking the RealAge Way recipes when you sign up now!


TOOLS & RESOURCES

Free Healthy Recipes

Chef MD

Quizzes

REFUEL

Healthy Bytes

Search
Generic filters
Exact matches only
Filter by Custom Post Type

Grilled Portobello Mushroom Barley Pilaf with Pine Nuts & Arugula

By DrLaPuma 9 years agoNo Comments
Home  /  Recipes  /  Grilled Portobello Mushroom Barley Pilaf with Pine Nuts & Arugula
pilaf

pilafHigh in fiber and low in fat, this lunch is also a terrific dinner—it makes your RealAge 4.2 days younger.

Ingredients:

1/2 cup balsamic vinegar

4 large Portobello mushrooms (about 1 pound)

Garlic flavored cooking spray

3/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 cup quick cooking barley, such as Mother’s brand

2 cups low salt chicken or mushroom broth

3 cups packed arugula leaves, separated into 1 cup and 2 cup “groupings”

1/4 cup pine nuts, toasted

Directions:

Place vinegar in a small non-reactive saucepan; bring to a boil. Boil gently uncovered until reduced to 1/4 cup, 3 to 4 minutes. Meanwhile, remove stems from mushrooms; chop and set aside. Coat mushroom caps with cooking spray; sprinkle with 1/2 teaspoon of the salt and pepper. Grill over medium coals or broil 4 to 5 inches from heat source 4 to 5 minutes per side or until tender. Heat a medium saucepan over medium-high heat. Coat with cooking spray; add chopped mushroom stems and stir-fry 1 minute. Add barley; stir-fry 1 minute. Add broth and remaining 1/4 teaspoon salt; bring to a boil. Reduce heat; cover and simmer 10 to 12 minutes or until liquid is absorbed. Stir in 2 cups of the arugula until wilted—about 30 seconds. Transfer mixture to serving plates. Arrange grilled mushrooms over barley mixture; top with remaining 1 cup arugula and pine nuts. Drizzle reduced vinegar over all.

Tips:

Chopping and then cooking the mushroom stems adds flavor to the grain—make sure you include them, except for the very tough end, which you can save for compost or stock.

Substitutions:

Toasted chopped Brazil nuts may replace the pine nuts and baby spinach leaves may replace the arugula.

Category:
  Recipes
this post was shared 0 times
 000
CLOSE
CLOSE
Top
Password Reset
Please enter your e-mail address. You will receive a new password via e-mail.