Mushroom Barley Pilaf
A hearty mushroom barley pilaf with savory flavors, perfect for a comforting vegetarian main or side dish, suitable for family dinners or casual gatherings.
Ingredients
Instructions
- Wash, dry, and slice the mushrooms.
- Saute onions and sliced mushrooms in margarine in a large skillet for 4 to 5 minutes.
- Transfer the sautéed mixture to a large casserole dish.
- Add the uncooked pearl barley and chopped pimento to the casserole.
- Stir in chicken broth and pepper.
- Cover and bake at 350°F for 50 to 60 minutes or until the barley is tender and the liquid is absorbed.
- Check occasionally and add additional water if the mixture seems dry.
- Alternatively, cook on the stovetop in a large kettle over low heat for about 45 minutes.
Tips & Substitutions
For a heartier version, consider adding diced carrots or celery to the sautéed mixture. If you prefer a vegetarian option, substitute vegetable broth for chicken broth. You can also use different types of mushrooms, such as shiitake or cremini, for added flavor. Remember to stir occasionally while cooking to prevent sticking, especially if using the stovetop method.
Serving Suggestions
Serve the mushroom barley pilaf as a side dish with grilled meats or fish, as it pairs beautifully with Chicken That Crossed The Road. It can also be enjoyed as a main dish topped with fresh herbs. For a complete meal, consider pairing it with a light salad or roasted vegetables, such as the Cauliflower With Balsamic Vinegar.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, add a splash of water or broth to the pilaf to prevent it from drying out, and warm it on the stovetop over low heat or in the microwave until heated through. This dish also freezes well for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Mushroom Barley Pilaf contains roughly 973 calories, with 10g protein, 64g carbohydrates, and 78g fat. It is an excellent source of vitamin C (105% of the Daily Value), dietary fiber (50% of the Daily Value), and protein (20% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 1159mg per serving (50% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use another type of grain instead of barley?
Yes, you can substitute quinoa or farro for barley, but cooking times may vary. Adjust the liquid and cooking time according to the grain you choose. For instance, quinoa typically cooks faster, so check for doneness around 15-20 minutes.
Is it possible to make this dish vegan?
Absolutely! Simply replace the margarine with olive oil and use vegetable broth instead of chicken broth. This version will still be flavorful and satisfying, making it a great option for vegan diets.
What can I do if the barley isn't cooking properly?
If the barley remains hard or the liquid is absorbed too quickly, you can add more broth or water gradually. Be sure to cover the dish to retain moisture. Cooking times can vary based on the grain's age and the cooking method, so keep an eye on it.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).