Mushroom Barley Pilaf

"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."
photo by a user photo by a user
Ready In:




  • Heat vegetable stock in a saucepan or the microwave.
  • Heat olive oil in a deep skillet on low heat.
  • Add the onion and saute until soft (1-2 minutes). Should be slightly golden.
  • Add mushrooms and basil and continue cooking about 4 minutes.
  • Stir in barley; be sure it's well coated. Raise heat to medium and cook 5 more minutes.
  • Stir in hot veg. stock and bring to a boil.
  • Reduce heat and simmer 25 mins until all liquid is absorbed.
  • Reserve some tomatoes for garnishing and mix in the remainder.
  • Garnish and serve!

Questions & Replies

Got a question? Share it with the community!


  1. 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.
  2. 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.
  3. 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!
  4. 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!


Hi! My name is Katie and I live in Minnesota - just a bit southeast of the Minneapolis. I am employed at a great company called BI, working on loyalty marketing programs. I've loved to cook/bake for as long as I can remember. I grew up helping Mom dump ingredients while she was baking and was the official 'stirrer' until I was old enough to cook. Cooking/baking is the ultimate stress reliever for me. I love to cook for others and am discovering how much fun entertaining is:)! Besides my FT job, I have a small business creating websites. Other interests of mine are inline skating (annual marathon in Sept.), long distance running (love 1/2 marathons), watching Friends DVDs, traveling, and reading. I find myself searching the Zaar daily for recipes and new ideas and I'm always excited to rate some of my faves!! I am working on posting more of my own, but determining my measurements is proving rather tricky.
View Full Profile

Find More Recipes