Mushroom Barley Pilaf
Prep time
Cook time
Total time
If you have fresh herbs on hand, thyme, basil, or sage all go beautifully in the easy dish. I adapted this recipe from a newsletter that I received long ago.
Serves: 4 servings
  • 3 cups vegetable stock
  • 1 cup barley, hulled or pot
  • 3 scallions, chopped
  • 1 celery stalk, chopped
  • ½ pound mushrooms, sliced
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  1. Reserve 3 tablespoons of the stock. Place the remaining stock in a medium saucepan over high heat and bring it to a boil. Add the barley, reduce the heat to low, cover, and cook until tender, about 50 minutes.
  2. Drain the barley and transfer it to a large bowl.
  3. Heat the reserved 3 tablespoons of stock in a medium skillet over medium heat. Add the scallions and celery and cook until the celery is crisp-tender, about 5 to 6 minutes.
  4. Add the mushrooms, salt, and pepper and cook until the vegetables are soft and most of the liquid from the mushrooms has evaporated, about 5 minutes.
  5. Stir the cooked vegetables into the barley until well distributed. Serve hot or cold.
Recipe by Go Dairy Free at