Barley Pilaf (Vegan, Soy-Free)


I just received this one in on a newsletter, sounds pretty simple!


  • 3 cups vegetable stock
  • 1 cup barley, hulled or pot
  • 3 scallions, chopped
  • 1 celery stalk, chopped
  • 1/2 pound mushrooms, sliced
  • 1/2 tsp. salt
  • 1/4 tsp. pepper

In a medium saucepan, boil vegetable stock (set aside about 3 Tbs. for later use) over high heat.
Add barley, reduce heat to simmer, cover and cook until tender (about 50 mins).
Drain and place in a large bowl.
In a medium skillet, heat the remaining 3 Tbs. of stock over medium heat.
Add the scallion and celery and cook until the celery is crisp-tender (5-6 mins).
Add the mushrooms, salt and pepper and cook until the vegetables are soft and most of the liquid from the mushrooms has evaporate (about 5 mins).
Stir the cooked vegetables into the barley and mix well. Serve hot or cold.

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

Leave A Reply