Toasted Barley Pilaf with Mushrooms and Dill
Photographer: Dan Perez. Food Stylist: Chaya Rappoport. Prop Stylist: Amanda Dell.
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Cooking tools:
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Wooden spoon
Ingredients
- 5 tablespoons olive oil
- 1 cup pearled barley
- 4 small shallots, trimmed and sliced lengthwise
- 8 oz. mushrooms, such as shiitake, oyster and cremini, sliced
- Salt
- freshly ground black pepper
- 1 ¾ cups homemade chicken stock
- 1 tablespoon balsamic vinegar
- ½ cup chopped walnuts
- ½ cup fresh dill
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