Shared by Susan Spungen
Shared by Susan Spungen
Toasted Barley Pilaf with Mushrooms and Dill
Yield: 6 servings
Toasted Barley Pilaf with Mushrooms and Dill
Yield: 6 servingsFamily Journey
AustriaPhiladelphia
New York City
“I don’t come from a long line of great cooks, but I did look forward to my grandmother Essie’s Sunday dinners,” shares acclaimed food stylist and cookbook author Susan Spungen. Born in Philadelphia to an Austrian family, Essie came of age in the 1920s. She was a world traveler and the more “jazzy” grandmother, as Susan says.
When she hosted her grandchildren for Sunday dinner, you could smell the rump roast and barley pilaf as you got off the elevator at her apartment building. Today, barley pilaf remains Susan’s ideal comfort food. Before cooking the pilaf, Essie would toast the barley grains, imparting a nutty flavor and texture to the dish. Susan does the same and leans into the Eastern European flavors of the dish with mushrooms and dill. This pilaf is also delicious when made with farro.
Read more about Susan Spungen’s family story and try her recipes for skillet-roasted beets with buttered kasha and walnuts and poppy seed cookies.
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 and freshly ground black pepper
- 1 ¾ cups homemade chicken stock
- 1 tablespoon balsamic vinegar
- ½ cup chopped walnuts
- ½ cup fresh dill
Preparation
Step 1
Heat 1 tablespoon of the oil in a large, wide saucepan over medium heat. Add the butter and barley and toss to coat. Toast, stirring occasionally, until deep golden brown, 8 to 10 minutes. If the farro starts getting too dark, reduce the heat to medium-low. Transfer to a bowl.
Step 2
Add another 1 tablespoon of the oil to the pan over medium heat, and add the shallots. Cook for 5 minutes, or until golden. Add half of the mushrooms, increase the heat to medium-high, and cook until browned, 4 to 6 minutes. Add 1 teaspoon salt and pepper to taste. Return the farro or barley to the pan and add the stock and vinegar. Scrape up any browned bits from the bottom of the pan and bring to a boil. Reduce the heat to maintain a simmer, cover, and cook for 35 minutes, or until all the liquid is absorbed. Set aside.
Step 3
In a small nonstick skillet, heat the remaining 1 tablespoon oil over high heat. Add the remaining mushrooms and cook, tossing frequently, for about 5 minutes, until browned and crispy. Add the walnuts, ⅛ teaspoon salt, and pepper to taste and cook, tossing, for 3 minutes more.
Step 4
Stir half of the dill into the pilaf and transfer a serving bowl. Top with the mushroom mixture and the remaining dill and serve.
