Mushroom Barley Pilaf

Submitted 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."

 

• Ready In: 41mins
• Ingredients: 7
• Serves: 4

ingredients

• 4 tablespoons olive oil
• 1 medium onion, chopped
• 1 1⁄2 cups mushrooms, diced
• 1 teaspoon basil
• 1 cup barley
• 2 1⁄2 cups vegetable stock
• 1⁄3 cup sun-dried tomato, chopped

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!

Reviews

[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.

 

[bhalsall]

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.

 

[MrsDoty]

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!

 

[Paws in Hand]

We loved this--my husband thought it was great. It was so easy to make. I used red onion for the onion. I used baby bella mushrooms. I added some fresh thyme too. Only other change I made was that I added the sun dried tomatoes when I added the stock as mine were a bit on the dry side. I will be making this again!