Old Fashioned Barley Mushrooms

READY IN: 1hr 8mins
Recipe by Chef Sean 2

This is one of the easiest uses for barley. It goes well with anything, from vegetables to meat, roasted. It's also a nice change from potatoes or other starches. This recipe is from The Complete Whole Grain Cookbook by Carol Gelles.

Top Review by BonnieZ

This was a delightful alternative to rice potatoes or pasta. For dietary reasons I did omit the salt and oil, using cooking spray in a 10 inch skillet to initially saute the veggies. Also I used homemade chicken stock instead of water, which gave the pilaf a great depth of flavor. Thank you Chef Sean for sharing the recipe. It is one I am sure to return to.

Ingredients Nutrition

  • 2 tablespoons vegetable oil
  • 1 cup chopped onion
  • 12 cup chopped bell pepper (either green or red or you can use any type pepper)
  • 2 cups sliced mushrooms (can be any type of 'shrooms, I find standard supermarket button mushrooms work well)
  • 2 23 cups water
  • 1 cup barley, rinsed (I use pearled barley)
  • 1 teaspoon salt
  • 12 teaspoon black pepper (preferably freshly ground)


  1. Heat the oil in a 2-quart saucepan.
  2. Add the onion and chopped pepper and cook , stirring often, over medium-high heat until softened(approximately 5 minutes).
  3. Add mushrooms and continue to cook, stirring often, until softened(approximately 3 minutes).
  4. Stir in water and bring to a boil over high heat(approximately 7 to 10 minutes).
  5. Add barley, salt and pepper.
  6. Return to boiling.
  7. Cover and simmer for 45 minutes longer, or until liquid has been absorbed.

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