Wild Mushroom and Barley Pilaf
Earthy, hearty, and packed with rich, umami flavors, this Wild Mushroom and Barley Pilaf is a wholesome one-pan dish that’s perfect for cozy dinners or as a side for your favorite roast. Featuring nutty pearled barley simmered in fragrant vegetable broth and paired with a medley of sautéed wild mushrooms—such as cremini, shiitake, and oyster—this recipe is a celebration of simple, clean ingredients. A touch of fresh thyme, garlic, and onion enhances the savory depth, while a garnish of chopped parsley adds a vibrant finish. Easy to make in under an hour, it’s a satisfying dish that’s naturally vegetarian, with an irresistible texture that’s both chewy and tender. Perfect for weeknight meals or as a show-stopping addition to your holiday table, this barley pilaf is sure to become a household favorite!
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Recipe Information
Ingredients
- 1 cup Pearled barley
- 3 cups Vegetable broth
- 2 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic cloves, minced
- 3 cups Wild mushrooms (e.g., cremini, shiitake, oyster), cleaned and sliced
- 1 teaspoon Fresh thyme leaves, chopped
- 0.75 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, finely chopped (for garnish)
Instructions
Rinse the pearled barley under cold water in a fine-mesh sieve until the water runs clear. Drain and set aside.
In a medium saucepan, bring the vegetable broth to a boil. Reduce the heat to low and keep the broth warm.
Heat the olive oil and butter in a large skillet or sauté pan over medium heat.
Add the chopped onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent.
Add the minced garlic and cook for 1 more minute, stirring frequently to prevent burning.
Increase the heat to medium-high and add the sliced wild mushrooms. Cook for 6-8 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.
Stir in the thyme, salt, and black pepper, and cook for another minute to incorporate the flavors.
Add the rinsed barley to the skillet, stirring to coat the grains in the oil and mushroom mixture. Toast the barley for 2-3 minutes, stirring frequently.
Pour in the warm vegetable broth and bring the mixture to a gentle simmer. Reduce the heat to low, cover, and cook for 35-40 minutes, or until the barley is tender and the liquid is absorbed. Stir occasionally to prevent sticking.
Remove the skillet from the heat and let the pilaf rest, covered, for 5 minutes.
Fluff the pilaf with a fork, garnish with fresh parsley, and serve warm.
Nutrition Facts
Calories |
1431 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.3 g | 63% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 3494 mg | 152% | |
| Total Carbohydrate | 219.7 g | 80% | |
| Dietary Fiber | 44.2 g | 158% | |
| Total Sugars | 19.0 g | ||
| Protein | 39.4 g | 79% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 217 mg | 17% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 2698 mg | 57% | |
*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.
