Porcini Mushroom and Barley Pilaf
Earthy, hearty, and bursting with flavor, this Porcini Mushroom and Barley Pilaf is a comforting, one-pot dish that brings together wholesome ingredients and gourmet appeal. Rehydrated porcini mushrooms paired with fresh cremini mushrooms create a deeply savory base, enhanced by aromatic thyme, garlic, and onion. Toasted pearl barley absorbs a rich combination of vegetable broth and porcini soaking liquid, resulting in a perfectly tender, nutty texture. Finished with fresh parsley and an optional sprinkle of Parmesan cheese, this vegetarian recipe is as nourishing as it is satisfying. Ideal as a nutrient-packed main course or a flavorful side, this pilaf is perfect for weeknight dinners or as a crowd-pleasing addition to your holiday table.
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Recipe Information
Ingredients
- 1 ounce Dried porcini mushrooms
- 2 cups Water
- 1 cup Pearl barley
- 2 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 1 medium, finely diced Yellow onion
- 2 minced Garlic cloves
- 8 ounces, cleaned and sliced Fresh cremini mushrooms
- 3 cups Vegetable broth
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons, chopped Fresh parsley
- 0.25 cup, grated (optional) Parmesan cheese
Instructions
Place the dried porcini mushrooms in a heatproof bowl and pour 2 cups of boiling water over them. Let them soak for 15 minutes or until softened. Once rehydrated, remove the mushrooms with a slotted spoon, chop them finely, and strain the soaking liquid through a fine-mesh sieve lined with a coffee filter or paper towel to remove any grit. Reserve the liquid.
Rinse the pearl barley under cold running water and set aside to drain.
In a large skillet or saucepan, heat the olive oil and butter over medium heat. Add the diced onion and cook for 3-4 minutes until softened and translucent. Stir in the garlic and cook for an additional 1 minute until fragrant.
Add the sliced cremini mushrooms and chopped porcini mushrooms to the skillet. Cook for 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.
Stir in the barley, allowing it to toast slightly for 2-3 minutes. Pour in the reserved porcini soaking liquid along with the vegetable broth.
Add the fresh thyme leaves, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and let simmer for 25-30 minutes or until the barley is tender and has absorbed most of the liquid. Stir occasionally to prevent sticking.
Once cooked, remove from heat and let the pilaf sit, covered, for 5 minutes. Fluff with a fork and stir in the chopped parsley.
If desired, sprinkle with grated Parmesan cheese before serving.
Nutrition Facts
Calories |
285 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.7 g | 18% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 13 mg | 4% | |
| Sodium | 960 mg | 42% | |
| Total Carbohydrate | 31.2 g | 11% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 5.0 g | ||
| Protein | 10.5 g | 21% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 117 mg | 9% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 787 mg | 17% | |
*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.
