Best 3 Mushroom And Barley Pilaf Recipes

Cooking the perfect mushroom and barley pilaf is not an easy feat. It can be a real challenge to find the right balance of flavors and textures that will make your dish stand out and satisfy your taste buds. However, with careful planning and attention to detail, you can create a culinary masterpiece that will delight your family and friends. In this article, we will guide you through the process of making the perfect mushroom and barley pilaf, providing you tips and tricks that will help you achieve amazing results.

Let's cook with our recipes!

WILD MUSHROOM AND BARLEY PILAF

Wild Mushroom and Barley Pilaf image

Another Heart Healthy recipe. This recipe features Portobellos, but feel free to substitute another variety of wild or cultivated mushroom. Can be made into a vegetarian dish by using vegetable broth in place of chicken broth.

Provided by Debbwl

Categories Low Cholesterol

Time 1h10m

Yield 12 1/2 cup

Number Of Ingredients 9

Ingredients

1 tablespoon vegetable oil
8 ounces portabella mushrooms, coarsely chopped
1 small onion, chopped
2 garlic cloves, minced
1 1/4 cups pearl barley, uncooked
3 cups fat-free low-sodium chicken broth or 3 cups vegetable broth
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons dill weed, snipped or 2 teaspoons dried dill

Steps:

Heat a medium nonstick saucepan over medium heat. Pour the oil into the pan and swirl to coat the bottom. Cook the mushrooms, onion, and garlic for 5 minutes, or until the mushrooms have released some of their juices and the onions are translucent, stirring occasionally.
Stir in the barley; cook for 1 minute. Stir in the broth, salt, and pepper. Bring to a boil over high heat. Reduce the heat to low; cook, covered, for 45 to 50 minutes, or until the barley is tender.
Remove from the heat. Stir in the dillweed.

WILD MUSHROOM AND BARLEY PILAF

Wild Mushroom and Barley Pilaf image

Another Heart Healthy recipe. This recipe features Portabellas, but feel free to substitute another variety of wild or cultivated mushroom. Can be made into a vegetarian dish by using vegetable broth in place of chicken broth.

Provided by debbie lopez

Categories Other Side Dishes

Time 1h5m

Number Of Ingredients 9

Ingredients

1 Tbsp vegetable oil
8 oz portabella mushrooms, coarsely chopped
1 small onion, chopped
2 clove garlic, minced
1 1/2 c pearl barley, uncooked, washed and drained
3 c fat free low sodium chicken broth or 3 cups vegetable broth
1/4 tsp salt
1/4 tsp pepper
2 Tbsp fresh dill, snipped or 2 teaspoons dried dill

Steps:

1. Heat a medium nonstick saucepan over medium heat. Pour the oil into the pan and swirl to coat the bottom. Cook the mushrooms, onion, and garlic for 5 minutes, or until the mushrooms have released some of their juices and the onions are translucent, stirring occasionally.
2. Stir in the barley; cook for 1 minute. Stir in the broth, salt, and pepper. Bring to a boil over high heat. Reduce the heat to low; cook, covered, for 45 to 50 minutes, or until the barley is tender.
3. Remove from the heat. Stir in the dill-weed and enjoy.

MUSHROOM AND BARLEY PILAF

Mushroom and Barley Pilaf image

I think barley is one of those foods that most people don't really give a lot of thought to. It's such a great food. This is a great recipe to enjoy this awesome legume.

Provided by Robyn Bruce

Categories Other Side Dishes

Time 35m

Number Of Ingredients 10

Ingredients

2 c fresh, sliced mushrooms
4 green onions, sliced
1 medium carrot, shredded
1/8 tsp garlic powder
1 Tbsp butter or margarine
14 oz chicken broth
1-1/2 c quick cooking barley
1/2 tsp sage
1/4 tsp black pepper
1 6 oz. package snow pea pods

Steps:

1. In a medium saucepan, melt the butter or margarine over medium heat.
2. Add mushrooms, green onions, carrot and garlic powder and heat until mushrooms are tender. Stir in chicken broth. Add barley, sage and pepper. Bring to boiling. Reduce heat. Cover and simmer for 15-18 minutes or until barley is tender and liquid is absorbed.
3. Meanwhile, place frozen pea pods in colander and run cold water over them for 1 or 2 minutes, until thawed. Drain.
4. Stir pea pods into the barley mixture. Cover. Let stand for 2-3 minutes or until heated through. (Pea pods will be nice and crispy!)
5. Transfer to serving bowl.

Tips:

Use a variety of mushrooms for a more complex flavor. Try using a mix of shiitake, cremini, and oyster mushrooms.
If you don't have any barley on hand, you can substitute another grain, such as quinoa or rice.
Be sure to toast the barley before cooking it. This will help to bring out its nutty flavor.
Don't overcrowd the pan when cooking the mushrooms. If you do, they will steam instead of sautéing and will not brown properly.
Add the barley, broth, and vegetables to the pan with the mushrooms and bring to a boil. Then, reduce heat to low, cover, and simmer for about 45 minutes, or until the barley is tender and the liquid has been absorbed.
Once the pilaf is cooked, fluff it with a fork and serve immediately. You can garnish it with fresh herbs, such as parsley or chives.

Conclusion:

Mushroom and barley pilaf is a delicious and versatile dish that can be served as a main course or a side dish. It's also a great way to use up leftover mushrooms. With its hearty flavor and texture, this pilaf is sure to be a hit with your family and friends.