Mushroom Barley Pilaf

Total Time
41mins
Prep 5 mins
Cook 36 mins

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.

Ingredients Nutrition

Directions

  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!
Most Helpful

4 5

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.

5 5

Delicious! I was looking for a change from potato/rice and this was perfect. After stirring in the stock and bringing to a boil, I transferred everything to a casserole dish. For a non-vegetarian option, in the same skillet, I browned seasoned chicken thighs until golden, then placed on top of the pilaf and baked in the oven at 350 for ~40 minutes. I am just enjoying leftovers for lunch the next day and it is just as good if not better. Thank you Atiekay for a great recipe I will surely be using again.

4 5

This was a nice change from the typical rice or potato starchy side dish. I was expecting something drier, but it had the consistency of a risotto. I rolled with it and added 3 tablespoons of parmaesan cheese. I would caution against this addition if using full sodium veg. stock. My DH and I enjoyed this dish very much. He's already asking when I'm planning to make it again. Thanks for posting!