PAT'S BARLEY, BISON, AND MUSHROOM SKILLET MEAL
A flavorful recipe that can be made either with bison or without bison as a vegetarian stand-alone. For the vegetarian version use 3 portobello mushrooms and 2 tablespoons olive oil instead of 1. Requires the barley to be soaked at least 24 hours in advance.
Provided by William R.
Categories Everyday Cooking
Time P1DT55m
Yield 6
Number Of Ingredients 11
Steps:
- Place barley into a large bowl and cover with several inches of cool water; let stand 24 hours. Drain.
- Heat a large skillet over medium-high heat. Cook and stir bison in the hot skillet until browned and crumbly, 5 to 7 minutes. Stir soy sauce, garlic, thyme, oregano, and pepper into bison; reduce heat to medium-low. Add olive oil and stir.
- Mix mushrooms, barley, and Worcestershire sauce into bison mixture; stir gently. Pour wine over mixture just until barley is covered. Cover skillet, bring to a boil, and reduce heat to low. Cook until barley is tender, stirring every 10 minutes, 30 to 35 minutes.
Nutrition Facts : Calories 439.5 calories, Carbohydrate 63.3 g, Cholesterol 38.7 mg, Fat 5.3 g, Fiber 14 g, Protein 25.1 g, SaturatedFat 1.1 g, Sodium 832.7 mg, Sugar 2.9 g
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