Barley, Shiitake, and Spinach Pilaf

READY IN: 1hr 20mins
Recipe by Aunt Cookie

I found this in a very old Vegetarian Times magazine. I really like barley, but most barley recipes are for soup. I think this is a nice departure.

Top Review by littleturtle

I opted for the stock over the water (beef - we're somewhat carniverous). Lil sis liked this quite a bit, but DH had a very hard time deciding whether or not he cared for it at all. I had a hard time deciding on this one too, but weirdly enough I was pretty sure if I liked it at all, I liked it quite a bit. Thanks for posting. We'll probably try this again, hopefully when we're not all in such a weird and indecisive mood.

Ingredients Nutrition


  1. Add the barley and water to a medium saucepan. Cover and simmer over low heat for approximately 1 hour.
  2. Heat a nonstick pan over medium heat. Add both types of oil and saute the onions, stirring occasionally, until brown (about 5-7 minutes).
  3. Add garlic and mushrooms; saute for approximately 3 minutes.
  4. Add spinach, cooked barley, and sesame seeds; saute for 5 minutes, or until barley is heated through.
  5. Season with tamari and cayenne.

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