Barley and Mushroom Pilaf
Super easy, and so fulfilling – a guest favourite. It takes an hour (after you spend 10 min) so start early.
– Credit: The Spruce Eats
- Prep Time: 10
- Cook Time: 50
- Total Time: 60
- Yield: 4 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
Ingredients
1/2 cup fresh sliced mushrooms (use either regular white button mushrooms or fresh porcini mushrooms would also be delicious)
2 tsp. olive oil
1 cup pearl barley
3 cups vegetable broth
2 tbsp. chopped green onions (scallions)
1/4 tsp. crushed dried rosemary
2 tbsp. grated fresh Parmesan cheese (omit or replace with nutritional yeast if you’re eating vegan [see notes])
Optional: Sea salt or kosher salt and fresh cracked black pepper (to taste)
Instructions
1. Heat olive oil in saucepan; add mushrooms and sautee until just barely tender, about a minute or two.
2. Add the barley, vegetable broth, green onion, and rosemary. Bring to a boil.
3. Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed.
4. Sprinkle the freshly grated Parmesan cheese over the barley pilaf and serve hot.
5. Season lightly with a bit of salt and pepper, depending on your taste. (Sea salt or kosher salt and fresh ground black pepper will give you the best taste.)
Notes
To keep this vegan, instead of Parmesan cheese I used this vegan parmesan recipe. I actually like it better!
Also, I used chopped Portobello mushrooms for that extra earthiness.
Nutrition
- Calories: 137
- Sugar: 3g
- Sodium: 575mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg
Keywords: vegan, vegetarian, easy, dinner, stovetop