Mushroom and Barley Pilaf with Fresh Thyme

Mushroom and Barley Pilaf with Fresh Thyme

While I was preparing a beef roast for dinner one night during the holidays, I was trying to decide what side dish I wanted to prepare instead of the typical rice dish, or cous cous, or pasta. Then I saw a box of barley in my pantry and decided it was time to try something new.

Barley really isn’t a new grain per say, however, it’s not a common option typically listed on many restaurant menus. It’s a cereal grain that’s very high in soluble fiber and is great for helping to lower your cholesterol, blood pressure, and blood sugar levels.

As it turned out, my willingness to use the barley was a wise choice. Once cooked, it had a slight chewy nuttiness that paired wonderfully with the earthiness from the roasted mushrooms, the fresh thyme and the rich, robust beef stock from the roast. I will definitely make this again!

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Caramelized Onion, Mushrooms and Gruyere Quiche

Caramelized Onion, Mushrooms and Gruyere Quiche

Weekday mornings are most often very hurried, making sure our daughter ready for school, the dog is walked and fed and I’m ready to go at 7:30 AM.  If I’m able to work in a quick healthy breakfast during that time, it’s been a successful morning.

The weekends; however, are more along my favored speed, where I can plan out and take my time preparing a nice flavorful, delicious breakfast like this caramelized onion, mushroom and Gruyere quiche.  If you read my books, this recipe may sound familiar.  It was featured in my second book, ‘The Enlightenment, Book Two in the Tori Cooper Novels’.

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