Barley is such an under-loved grain. It’s low-GI, inexpensive, and a good source of manganese, selenium, fiber, copper, magnesium, and other vitamins and minerals. Not to mention, it’s got that super-cool texture that’s soft, but a little chewy. And this mushroom barley pilaf recipe is a great way to enjoy it.
Special Diet Notes: Mushroom Barley Pilaf
By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.
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.
Author: Alisa Fleming
Serves: 4 servings
Ingredients
- 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
Instructions
- 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.
- Drain the barley and transfer it to a large bowl.
- 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.
- 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.
- Stir the cooked vegetables into the barley until well distributed. Serve hot or cold.
Want More Dairy-Free Recipes? Enjoy My Cookbooks:
