Poached egg with mushroom barley pilaf | Heart and Stroke Foundation

Name: Poached egg with mushroom barley pilaf | Heart and Stroke Foundation
Total time: 45 min
Ingredients: 6 eggs; sodium reduced vegetable broth; 2 tbsp (30 mL) canola oil; 1 onion, finely chopped; 1 tbsp (15 mL) finely chopped fresh thyme; 1 tbsp (15 mL) finely chopped fresh rosemary; 4 cups (1 L) assorted mixed mushrooms, such as cremini, shiitake and oyster, sliced; 1 1/2 cups (375 mL) barley; 2 cloves garlic, minced; 1/2 tsp (2.5 mL) pepper; 2 cups (500 mL) chopped asparagus, blanched; 1/4 cup (60 mL) chopped fresh parsley

www.heartandstroke.ca

Poached egg with mushroom barley pilaf is a heart-healthy vegetarian dish that can be enjoyed for breakfast, lunch or dinner!

Keywords

poached egg
mushroom barley pilaf
healthy vegetarian main dish

View full recipe on www.heartandstroke.ca

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.heartandstroke.ca.

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Ingredients

6 eggs
sodium reduced vegetable broth
2 tbsp (30 mL) canola oil
1 onion, finely chopped
1 tbsp (15 mL) finely chopped fresh thyme
1 tbsp (15 mL) finely chopped fresh rosemary
4 cups (1 L) assorted mixed mushrooms, such as cremini, shiitake and oyster, sliced
1 1/2 cups (375 mL) barley
2 cloves garlic, minced
1/2 tsp (2.5 mL) pepper
2 cups (500 mL) chopped asparagus, blanched
1/4 cup (60 mL) chopped fresh parsley