Porcini Mushroom And Barley Pilaf - cooking recipe

Ingredients

26 g dried porcini mushrooms (1 baggie)
375 ml boiling water (1 cup and a half)
30 ml olive oil (2 tablespoon)
1 onion, finely minced
1 garlic clove, finely minced
150 g barley (3/4 cup)
175 ml vegetable broth (3/4 cup)
1 dried bay leaf
1 sprig fresh thyme
salt and pepper, to taste

Preparation

In a glass bowl, put the porcini mushrooms. Add the boiling water and let sit for 30 minutes.
Take out the mushrooms and RESERVE the water.
In a pot, over medium heat, heat the oil and add the onion. Cook for 3-4 minutes until the onion becomes translucent. Add the garlic and barley and cook, while stirring, for about a minute.
Add the mushroom broth, the vegetable broth, the bay leaf, the thyme and salt and pepper, to taste. Simmer, covered, on low heat, for 45 minutes.
When ready to serve, remove the herbs and add the mushrooms.
Serves 4 as a main dish or 8 as a side dish.