Mushroom Barley Pilaf makes a Comforting Plant-Based Side

0

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.

Mushroom Barley Pilaf Recipe - vegan, plant-based, dairy-free, nut-free, soy-free and delicious!

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:
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
  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.

Want More Dairy-Free Recipes? Enjoy My Cookbooks:

Eat Dairy Free - Your Essential Cookbook for Everyday Meals, Snacks, and Sweets

About Author

Alisa is the founder of GoDairyFree.org, Food 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, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

Leave A Reply

Rate this recipe: