Mushroom Barley Pilaf

READY IN: 41mins
Recipe by Atiekay

It sounds basic, but it is soooo good! Cook time can be rushed although slow cooking yields the bEsT flavor. I generally use baby portabello mushrooms when I make this.

Top Review by ccferne

I made this with a rich chicken stock and it was fabulous. I'm sure it would be great with veggie stock too. A 'keeper' for sure.

Ingredients Nutrition


  1. Heat vegetable stock in a saucepan or the microwave.
  2. Heat olive oil in a deep skillet on low heat.
  3. Add the onion and saute until soft (1-2 minutes). Should be slightly golden.
  4. Add mushrooms and basil and continue cooking about 4 minutes.
  5. Stir in barley; be sure it's well coated. Raise heat to medium and cook 5 more minutes.
  6. Stir in hot veg. stock and bring to a boil.
  7. Reduce heat and simmer 25 mins until all liquid is absorbed.
  8. Reserve some tomatoes for garnishing and mix in the remainder.
  9. Garnish and serve!

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