Wild Mushroom and Barley Pilaf

Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

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.

Ingredients Nutrition


  1. 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.
  2. 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.
  3. Remove from the heat. Stir in the dillweed.


Most Helpful

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.

Shuzbud April 06, 2010

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.

Katzen November 28, 2009

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

Linky January 03, 2016

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