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Pat's Barley, Bison, and Mushroom Skillet Meal

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William R.

"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."
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1 d 55 m servings 428 cals
Original recipe yields 6 servings

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  1. Place barley into a large bowl and cover with several inches of cool water; let stand 24 hours. Drain.
  2. 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.
  3. 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

Per Serving: 428 calories; 5.2 g fat; 61.5 g carbohydrates; 24 g protein; 39 mg cholesterol; 124 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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