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.
Recipe type: Side
Cuisine: American
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. While the barley cooks, 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.
Nutrition Information
Serving size: ¼ recipe Calories: 191 Fat: 1.3g Saturated fat: .2g Carbohydrates: 39g Sugar: 3.2g Sodium: 305mg Fiber: 8.9g Protein: 7.8g
Recipe by Go Dairy Free at