Mushroom Barley Pilaf

• 1 lb mushroom, quartered
• 1 tablespoon olive oil
• 2 carrots, diced
• 1 onion, chopped
• 2 garlic cloves
• 2 cups chicken broth or 2 cups vegetable broth
• 1 cup pearl barley
• 1 (8 ounce) can lentils, rinsed and drained
• 1/4 cup chopped fresh parsley
• salt and pepper

1. Preheat oven to 425 degrees. Spray rimmed baking sheet with cooking spray. Place mushrooms on prepared baking sheet in single layer. Roast for 15 minutes, stirring once.
2. In a large saucepan, heat oil over medium heat, cook carrots, onions, and garlic for 6 to 8 minutes or until vegetables soften. Stir in chicken broth, 1 1/2 cup water and barley. Cover and bring to a boil. Reduce heat to simmer. Cook, covered, for 20 minutes, stirring occasionally, or until barley is tender and almost all the liquid is absorbed. Gently stir in mushrooms and lentils. Remove from heat and let stand for 5 minutes. Gently stir parsley into barley mixture.

mushroom, olive oil, carrots, onion, garlic, chicken broth, pearl barley, lentils, parsley, salt

Taken from www.food.com/recipe/mushroom-barley-pilaf-285608 (may not work)