Mushroom Barley Pilaf
Elevate your mealtime with this hearty and wholesome Mushroom Barley Pilaf, a perfect blend of nutty pearl barley, earthy cremini mushrooms, and aromatic fresh herbs. Simmered in rich vegetable broth and infused with garlic and thyme, this comforting dish boasts a delightful depth of flavor and irresistible texture. Nutritious and versatile, it shines equally as a cozy vegetarian main course or a flavorful side dish to complement your favorite protein. Ready in just an hour, this one-pot recipe is both simple and satisfying, with minimal cleanup required. Garnished with fresh parsley, it’s as beautiful as it is delicious—ideal for weeknight dinners or special occasions. Try this crowd-pleasing pilaf today and savor the perfect balance of hearty grains and savory mushrooms!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Pearl barley
- 2 tablespoons Olive oil
- 1 tablespoon Butter
- 1 medium Yellow onion, diced
- 2 Garlic cloves, minced
- 8 ounces Cremini mushrooms, sliced
- 3 cups Low-sodium vegetable broth
- 1 teaspoon Fresh thyme leaves
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped
Instructions
Rinse the pearl barley under cold water until the water runs clear. Drain well and set aside.
Heat the olive oil and butter in a large saucepan or deep skillet over medium heat.
Add the diced onion and sauté for 3-4 minutes, or until translucent.
Stir in the minced garlic and cook for another 30 seconds, until fragrant.
Add the sliced mushrooms to the pan and cook for 5-7 minutes, stirring occasionally, until they release their moisture and begin to brown.
Add the rinsed and drained barley to the pan, stirring to coat it in the oil and mushroom mixture.
Pour in the vegetable broth, followed by the thyme leaves, salt, and black pepper. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the pan with a lid and simmer for about 40 minutes, stirring occasionally, or until the barley is tender and the liquid has been absorbed.
Remove the pan from heat and let the pilaf sit, covered, for 5 minutes to allow the flavors to meld.
Fluff the barley with a fork and stir in the freshly chopped parsley just before serving.
Serve warm as a side dish or a satisfying vegetarian entrée.
Nutrition Facts
Calories |
1215 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.7 g | 55% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 1721 mg | 75% | |
| Total Carbohydrate | 185.1 g | 67% | |
| Dietary Fiber | 36.0 g | 129% | |
| Total Sugars | 14.0 g | ||
| Protein | 29.0 g | 58% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 155 mg | 12% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 2150 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
