Wild Mushroom and Barley Pilaf

"Another Heart Healthy recipe. This recipe features Portobellos, but feel free to substitute another variety of wild or cultivated mushroom. Can be made into a vegetarian dish by using vegetable broth in place of chicken broth."
 
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photo by JustJanS photo by JustJanS
photo by JustJanS
photo by Linky photo by Linky
photo by Linky photo by Linky
photo by Outta Here photo by Outta Here
photo by mersaydees photo by mersaydees
Ready In:
1hr 10mins
Ingredients:
9
Yields:
12 1/2 cup
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ingredients

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directions

  • Heat a medium nonstick saucepan over medium heat. Pour the oil into the pan and swirl to coat the bottom. Cook the mushrooms, onion, and garlic for 5 minutes, or until the mushrooms have released some of their juices and the onions are translucent, stirring occasionally.
  • Stir in the barley; cook for 1 minute. Stir in the broth, salt, and pepper. Bring to a boil over high heat. Reduce the heat to low; cook, covered, for 45 to 50 minutes, or until the barley is tender.
  • Remove from the heat. Stir in the dillweed.

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Reviews

  1. Really nice flavour and very healthy! I added some dried garlic towards the end of cooking to boost the garlic flavour and this was lovely with some grated parmesan sprinkled over the top.
     
  2. This is so delicious, Debb! Yum! I added a couple of white mushrooms and a couple of cremini mushrooms to the three portabella that made up just over 8oz. I also couldn't find my dill, so I used my favourite mushroom herb partner, thyme. I also stepped up the pepper. I only had one cup of barley, so I used 1/4 cup of brown rice to make up the amount, and that worked perfect. This is so, so, so, good!!! Thanks, Debb, for posting it! Made for 1-2-3 Hits Tag.
     
  3. This was excellent. I love barley anyway and the portabella mushrooms made it so good! I made it into a meal by adding some cut-up cooked chicken. Made for Holiday Hits 2015
     
  4. Great side dish to a roast chicken. I cut the recipe in half with no problem. We don't like dill so I used marjoram, which pairs well with mushrooms. Will be making this again! Made for Fall 2012 PAC game.
     
  5. Wow! This is really yummy! I love barley, and this is such a great way to prepare it. The end product is so rich and creamy; you'll completely forget the fact that it's good for you. I didn't have any fresh mushrooms, so I used 1/2 oz of dried porcini, then used the soaking liquid instead of part of the broth. All I had was dried dill, so I used dried instead of fresh. Loved, loved, loved it! I'll definitely make again.
     
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