Wild Mushroom And Barley Pilaf

• 1 tablespoon vegetable oil
• 8 ounces portabella mushrooms, coarsely chopped
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 1/4 cups pearl barley, uncooked
• 3 cups fat-free low-sodium chicken broth or 3 cups vegetable broth
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons dill weed, snipped or 2 teaspoons dried dill

1. Heat a medium nonstick saucepan over medium heat. Pour the oil into the pan and swirl to coat the bottom. Cook the mushrooms, onion, and garlic for 5 minutes, or until the mushrooms have released some of their juices and the onions are translucent, stirring occasionally.
2. Stir in the barley; cook for 1 minute. Stir in the broth, salt, and pepper. Bring to a boil over high heat. Reduce the heat to low; cook, covered, for 45 to 50 minutes, or until the barley is tender.
3. Remove from the heat. Stir in the dillweed.

vegetable oil, portabella mushrooms, onion, garlic, pearl barley, chicken broth, salt, pepper, dill weed

Taken from www.food.com/recipe/wild-mushroom-and-barley-pilaf-391990 (may not work)