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Hearty Mushroom Barley Pilaf

This Hearty Mushroom Barley Pilaf is a comforting side dish that combines tender barley with earthy mushrooms and fresh vegetables, perfect for any weekday meal.
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Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 191
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 cups dairy-free vegetable stock Set aside some stock for sautéing the vegetables.
  • 1 cup barley (hulled or pot) Check package directions for cooking time.
  • 3 pieces scallions, chopped For added freshness.
  • 1 stalk celery, chopped
  • 0.5 pounds mushrooms, sliced Recommendations: white button, cremini, or shiitake.
  • 0.5 teaspoon salt Adjust to taste.
  • 0.25 teaspoon pepper Adjust to taste.

Method
 

Preparation
  1. Measure out 3 tablespoons of the vegetable stock and set it aside for the vegetables.
  2. Pour the remaining stock into a medium saucepan and bring it to a boil over high heat.
Cooking Barley
  1. Add the barley to the boiling stock, then lower the heat, cover the pan, and simmer for about 50 minutes, or until the barley is tender. Check package directions for hulled barley.
  2. When the barley is done, drain off any extra liquid and transfer the barley to a large bowl.
Cooking Vegetables
  1. In a medium skillet, warm the reserved stock over medium heat.
  2. Add the chopped scallions and celery; cook for 5 to 6 minutes until the celery is crisp-tender.
  3. Stir in the sliced mushrooms, salt, and pepper; cook for about 5 minutes until the vegetables are soft and most of the mushroom liquid has evaporated.
Final Assembly
  1. Add the cooked vegetables to the barley and stir until evenly mixed.
  2. Taste and adjust seasoning if necessary. Serve warm or chilled.

Notes

This dish is versatile; serve warm on chilly evenings or chill for potlucks. It pairs well with a variety of main dishes including roasted chicken and baked salmon. For storage, refrigerate in an airtight container within 2 hours and consume within 3 to 4 days. It can also be frozen for up to 2 months.