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The Boston Globe

Food & dining

Sunday supper and more

Recipe for mushroom-barley pilaf

Sally Vargas for the Boston Globe

Serves 4

2  tablespoons olive oil 

10  ounces button, shiitake, or baby portobello mushrooms, sliced  

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1  bunch scallions, sliced 

3  carrots, sliced 

 Salt and pepper, to taste 

2  cups chicken or vegetable stock 

1 1/2  cups cooked kale 

4  cups cooked barley  

2  pieces cooked chicken, skinned, boned, and shredded  

1. In a large skillet over medium heat, heat the olive oil. Add the mushrooms, and cook, stirring occasionally, for 4 minutes or until they release their juices.

2. Add the scallions, carrots, salt, and pepper. Cook, stirring, for 2 minutes. Add the stock, and bring to a boil. Cook, stirring occasionally, for 8 minutes, or until the vegetables are tender.

3. Stir in the kale, barley, and chicken. Simmer for 2 minutes or until hot. Taste for seasoning and add more salt and pepper, if you like. Sally Pasley Vargas

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