Barley Pilaf with Dried and Fresh Mushrooms

Ingredients

• 1 ounce dried mushrooms
• 8 ounces sliced white or Portobella mushrooms
• 1 1/2 cups pearl barley, not instant
• 3 cups chicken stock or canned chicken broth
• 1 cup boiling water for mushroom soaking liquid, later simmered until reduced to 1/2 cup
• 1/4 tsp. dried thyme, or more
• 1/4 tsp. onion powder, or more
• 1 T + 1 T butter or margarine use margarine for South Beach Diet
• 1 T + 1 T extra virgin olive oil

Directions

1. Set the dried mushrooms on a cutting board and give them a rough chop with a chef's knife. Transfer them to a bowl, cover with 1 cup boiling water, and leave them to soak for 30 minutes.
2. After 30 minutes, drain the mushrooms through a coffee filter or a piece of cheesecloth, saving the soaking liquid as you go. Pour that liquid into a pan and boil it until it cooks down to 1/2 cup.
3. Warm 1 T butter or margarine with 1 T olive oil in a dutch oven-style pan. If your pan is nonstick, you can cut back on the oil. Stir in the barley and cook for 3-5 minutes, until the grains are lightly toasted and coated with the fat.
4. Pour in the stock and the reduced mushroom liquid, then add the thyme and onion powder. Bring everything to a boil, reduce the heat, cover the pan, and simmer until the barley is tender and the liquid has been absorbed, about 30-35 minutes. If the barley needs more time, add extra liquid and keep cooking until it reaches the texture you like.
5. Once the barley is tender and the pan is dry, take it off the heat.
6. In a very large, deep frying pan, heat the remaining butter or margarine and olive oil. Cook the fresh mushrooms for 3-5 minutes, until they have softened and most of their moisture has cooked away. Stir in the soaked dried mushrooms and cook for another 2-3 minutes, then fold in the barley and warm everything together.
7. Serve hot, with fresh chopped parsley scattered over the top.