Barley Pilaf


I just received this barley pilaf recipe in a newsletter, sounds pretty simple and very versatile!

Special Diet Notes: Barley Pilaf

By ingredients, this recipe is dairy-free / non-dairy, egg-free, peanut-free, nut-free, soy-free, vegan, plant-based, and vegetarian.

Barley Pilaf
  • 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. In a medium saucepan, boil vegetable stock (set aside about 3 Tbs. for later use) over high heat.
  2. Add barley, reduce heat to simmer, cover and cook until tender (about 50 mins).
  3. Drain and place in a large bowl.
  4. In a medium skillet, heat the remaining 3 Tbs. of stock over medium heat.
  5. Add the scallion and celery and cook until the celery is crisp-tender (5-6 mins).
  6. 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).
  7. Stir the cooked vegetables into the barley and mix well. Serve hot or cold.

About Author

Alisa is the founder of, 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.

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