Barley & Rice Pilaf from Company's Coming

READY IN: 2hrs 20mins
Recipe by Diana 2

This is an amazing recipe. Not only is it great as a side dish, it's terrific all on its own. Feel free to change up the vegetables. Because of my love for onions.....I tend to cut them into large chunks. This makes a large amount, but I usually cut it in half. Freezes well too! Slightly different from others already posted.

Top Review by CAFrogley

Really liked the versatility and taste of this side dish -- served with steak filet Mignon, but could see it being a great side for a number of different main dishes (or a meal all by itself). Plus, it tasted even better the next day with leftover Italian Roast Pork Loin (another recipe from this site). Like other reviewers, I added mushrooms, but sauteed them separately with a little bit of butter, and also used homemade chicken stock. Next time, I might add some peas at the last minute, or perhaps sauteed fresh asparagus.

Ingredients Nutrition


  1. Preheat oven to 350*.
  2. Heat 1 tbsp of oil in a large frying pan on medium heat.
  3. Add celery, onion and garlic and cook for 5 - 10 minutes or until the onion has softened to your liking -- or not :).
  4. Transfer to a 3 quart casserole dish.
  5. Heat the remaining tablespoon of oil in the same frying pan, and add the barley and rice.
  6. Heat and stir for about 5 minutes, or until the grains start to turn golden brown.
  7. Add this to the onion mixture, along with the water, carrots, bouillon, parsley and pepper. Stir well.
  8. Bake, covered, for about 2 hours or until the barley is tender and liquid absorbed.

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