Barley-Mushroom Pilaf

Ingredients

• 0.3 ounce porcini mushrooms dried chopped
• 0.5 teaspoon rosemary dried
• 3 cups less-sodium chicken broth fat-free
• 0.3 cup plum brandy dry
• 8 ounce pre mushrooms 
• 2 tablespoons olive oil 
• 2 cups onion chopped
• 1.5 cups quick-cooking barley uncooked
• 0.8 teaspoon salt 
• 2 teaspoons sherry vinegar 
• 8 ounces shiitake mushroom caps quartered

Equipment

• sauce pan
• dutch oven

Directions

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.
3. Add shiitake, onion, salt, rosemary, and presliced mushrooms; saut 5 minutes. Stir in Marsala; cook 1 minute. Stir in barley mixture and vinegar; cook 2 minutes or until thoroughly heated, stirring frequently.