Barley-Mushroom Pilaf

• 3 cups fat-free, less-sodium chicken broth
• 1/3 cup dried porcini mushrooms, chopped (about 1/3 ounce)
• 1 1/2 cups uncooked quick-cooking barley
• 2 tablespoons olive oil
• 3 cups quartered shiitake mushroom caps (about 8 ounces)
• 2 cups chopped onion
• 3/4 teaspoon salt
• 1/2 teaspoon dried rosemary
• 1 (8-ounce) package presliced mushrooms
• 1/4 cup dry Marsala
• 2 teaspoons sherry vinegar

1. Combine broth and porcini in a large saucepan. Bring to a boil; stir in barley. Cover, reduce heat, and simmer 12 minutes or until tender.
2. While barley cooks, heat oil in a Dutch oven over medium-high heat. Add shiitake, onion, salt, rosemary, and presliced mushrooms; saute 5 minutes. Stir in Marsala; cook 1 minute. Stir in barley mixture and vinegar; cook 2 minutes or until thoroughly heated, stirring frequently.

chicken broth, porcini mushrooms, barley, olive oil, quartered shiitake mushroom caps, onion, salt, rosemary, mushrooms, marsala, sherry vinegar

Taken from www.myrecipes.com/recipe/barley-mushroom-pilaf-0 (may not work)