Barley and Mushroom Pilaf

• 1 cup pearl barley
• 14 cup butter
• 3 scallions, finely chopped
• 12 cup flat leaf parsley, finely chopped
• 14 teaspoon salt
• generous grinding black pepper
• 1 12 cups chicken broth
• 12 cup pine nuts, toasted
• 1 lb wild mushroom, sliced (I use a mix of Shitake, cremini, & button)
• 2 tablespoons olive oil
• dried thyme
• drizzle truffle oil

1. Preheat your oven to 350;.
2. Rinse the barley in cold water and drain.
3. Saute the scallions and barley until the barley is lightly toasted; remove from the heat and stir in the parsley, salt and pepper- spoon this mixture into an ungreased 2-quart casserole dish.
4. Heat the broth to boiling and pour over the barley mixture; stir to blend well, bake, uncovered, for 1 hour.
5. Meanwhile toast the pine nuts at 350F for about 8-10min.
6. or until just golden.
7. Season lightly with salt and set aside.
8. Saute the mushrooms in Olive oil until golden.
9. .
10. Season with Thyme, salt and fresh ground black pepper.,.
11. When Barley is removed from oven stir in pine nuts, mushrooms,and drizzle with truffle oil.
12. Pop back in oven just to warm,.

pearl barley, butter, scallions, flat leaf parsley, salt, generous grinding black pepper, chicken broth, pine nuts, wild mushroom, olive oil, thyme, truffle oil

Taken from www.food.com/recipe/barley-and-mushroom-pilaf-341563 (may not work)