I have some exciting news, Dear Readers! You might have noticed the Cooking Light Bloggers’ Connection Member badge on the right sidebar – I’m happy to announce that I’ve partnered with Cooking Light and a couple times a month I’ll be sharing some of their fantastic recipes and food-related articles.
Get ready to be inspired, in a very healthy/delicious way…
Now that spring has arrived, I’ve been looking for fresh ideas to spring clean my go-to sides…when I found a recipe for barley pilaf I couldn’t wait to give it a try.
I’m not going to share the full recipe here because I hardly made any changes to it at all. The original recipe (Barley Pilaf with Sautéed Mushrooms) calls for sautéed button mushrooms, but to give this dish more of a springtime flair I went with peas instead. (I used frozen peas that I thawed – I just stirred them in at the end along with the parsley; you could use blanched fresh peas instead of frozen if you prefer.) In addition to peas, I would have also added some chopped fresh mint if I had it on hand. Or I think asparagus would have been fantastic. (I still used the porcini mushrooms that the recipe calls for – their earthy, umami flavor was the perfect compliment for the nuttiness of the barley.)
It was a lovely side, very hearty and earthy, but still with a springtime touch. If you’re planning to serve lamb for a springtime fête (or for Easter dinner!), I think this dish would be a perfect addition to the meal.
What are some of your favorite side dishes? Please feel free to share in the comments, and leave a link if you want!