gas grill with griddle Grilled Mushroom and Barley Pilaf
An easy way to get more grain at the table is to ask, "How Did grandma do it?"You don't need to invent everything yourself.At my house, Grandma served a pile of Cassa and barley meat, seasoned with onions and mushrooms, and she fried it with chicken fat.They are fine but a little heavy and a little bland.I updated her idea to make it lighter and brighter.Instead of using chicken fat, I brushed three varieties of mushrooms with garlic oil and then grilling them until they became golden and soft.(You can also use a non-stick grill or grill.I stirred the cooked barley with mushrooms, more garlic oil and delicious herbs.For lunch, pilaf can stand on its own or have dinner with steak, grilled chicken, grilled salmon or grilled tofu.It is best to provide it at warm or room temperature on the day of production.Cook barley according to packing instructions.At the same time, put garlic and oil into a small non-stick frying pan or frying pan and heat it at medium temperaturehigh.Reduce the heat to low or medium once garlic starts hissingLow, adjust as needed so garlic will cook slowly but not brown.Cook for 10 minutes and then remove the pan or frying pan from the fire.Prepare the grill for direct heating, or heat the non-stick grill or grill on the medium-high heat.Preheat to medium temperature if gas grill is usedHigh (450 degrees ).If a charcoal grill is used, ignite the charcoal or block of wood;When the coal ball is ready, it is evenly distributed under the cooking area.For a medium-Heat, you should be able to hold your hand 6 inch above the coal for 4 to 5 seconds.Brush mushroom slices with some garlic oil.Transfer them to the grill grate or use the grill basket to prevent small pieces from falling off the grate.Cover the grill and cook, check it every minute or so, and cook them evenly until the mushrooms are cooked and Brown.(If a grill or grill is used indoors, place the slices on a preheated grill and cook.) Watch mushrooms carefully: they cook quickly, especially oyster mushrooms.Cut the cooked mushrooms into 1/2inch pieces.Pour the cooked barley into the spoon and drain the excess water;Transfer the barley to a large bowl.Add mushrooms, leftover garlic oil, parsley and leeks.Season with salt and pepper and mix well.Taste and adjust the seasoning as needed.Service is available at warm or room temperature.