Mushroom Barley Pilaf
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
40 mins
-
Total Time
50 mins
-
Servings
4 servings
-
Calories
388 kcal
-
Course
Side Dish, Main Course
Mushroom Barley Pilaf
Description
The Mushroom Barley Pilaf recipe features a combination of cremini and shiitake mushrooms, which are first dry sautéed to release their natural juices and deepen their flavor. Pearl barley is then cooked with diced yellow onion, garlic, and thyme in vegetable broth, which absorbs into the grains and mushrooms for a full-bodied texture and taste. Lemon zest added at the end adds a subtle brightness that balances the earthiness of the mushrooms. The barley emerges tender but with a slight chew, creating a satisfying pilaf.
This pilaf can be served alongside roasted or grilled vegetables, meats, or as a stand-alone vegetarian entree. It is a filling dish that brings together the umami notes of mushrooms with the hearty grain and fresh herbs. The lemon zest and parsley at the finish keep the flavors lively.
The recipe includes a step to let the barley rest off heat after cooking, which improves its texture by allowing the moisture to distribute evenly. The use of fresh thyme and garlic enhances the aromatic depth, while the use of vegetable broth adds savory complexity without overpowering the mushrooms.
Ingredients
- 12 ounces cremini mushrooms sliced
- 4 ounces shiitake mushrooms stemmed and sliced
- 2 tablespoons olive oil
- 1 cup yellow onion diced
- ½ teaspoon salt
- 1 ½ cups pearl barley
- 3 cloves garlic minced
- 3 ½ cups vegetable broth
- 1 ½ tablespoons thyme roughly chopped, fresh
- lemon zest from 1
- ¼ cup parsley chopped
- salt to taste
- black pepper to taste
Instructions
- Dry sauté the mushrooms by adding them to a large sauté pan and cooking them over medium-high heat. Cook the mushrooms for about 4 to 5 minutes, until they start releasing their liquids, stirring frequently. Transfer the mushrooms and juices to a bowl. Wipe down the pan.
- Heat 2 tablespoons of olive oil in the pan over medium-high heat. When the oil is hot, add the onion and salt, and cook for about 2 minutes, until the onion begins to soften. Add the barley and cook for 3 to 4 minutes. Add the garlic and stir everything for 30 seconds to 1 minute, until the garlic is fragrant.
- Add the mushrooms and their juices into the pan, then stir in the vegetable broth and thyme. Raise heat and bring the broth to boil. Reduce the heat a little so that the broth is simmering. Cover the pot, and let the barley cook for 25 to 30 minutes, until the broth has been fully absorbed and the barley is tender. Remove from heat and let the barley sit for 5 minutes.
- Stir in the lemon zest and parsley. Season with salt and pepper to taste, and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 388 kcal
% Daily Value*
| Calories | 388kcal | 19% |
| Carbohydrates | 72g | 24% |
| Protein | 11g | 22% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 1132mg | 47% |
| Potassium | 782mg | 17% |
| Fiber | 14g | 56% |
| Sugar | 6g | 12% |
| Vitamin A | 896IU | 18% |
| Vitamin C | 13mg | 14% |
| Calcium | 67mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
