Barley and Mushroom Pilaf

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Ingredients

Adjust Servings:
1/2 cup dried Porcini mushrooms
1 cup hot (boiling) Water
2 tablespoons of Olive oil divided for use
3 cups chopped Button top mushroom
1/2 cup White wine
1/8 teaspoon Black pepper
2 minced Garlic cloves
1 cup minced Onion
1/4 cups cool Water
1 cup Pearl barley uncooked
1/2 teaspoon Kosher salt
1/4 cup chopped Parsley

Barley and Mushroom Pilaf

Vegetarian mushroom and barley pilaf

  • 30 minutes
  • Serves 4
  • Easy

Ingredients

Directions

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This is a comforting vegan barley and mushroom pilaf recipe packed with a variety of earthy and healthy flavors. You can add other veggies to the beans and mushrooms while keeping the same deliciousness.

If you are serving this dish for a non-vegan friend, you can top it with a little bit of cheese.

Featured image:
Barley Pilaf
by Taran Z @ flickr

Steps

1
Done

Mix the porcini (dried) mushroom with the boiling water; cover and set aside for 15 minutes to rehydrate.

2
Done

Drain the mushrooms and reserve the liquid for later use.

3
Done

Chop the mushrooms, then set them aside.

4
Done

In a cast-iron skillet, heat 1 tablespoon of the oil to high; add the chopped button mushrooms and cook for 5 minutes until brown.

5
Done

Reduce the heat, add the porcini mushrooms, pepper, wine, and garlic and cook for another 1 minute until almost dry. Remove from the heat and set aside.

6
Done

In a saucepan, heat the other tablespoon of oil to medium; add the onion and cook for 3 minutes.

7
Done

Add the reserved liquid from the mushrooms; porcini/button mushroom barley mix, then add the 1/2 teaspoon of salt.

8
Done

Cover and let it boil on low heat and simmer the mixture for 35 minutes or until it becomes tender.

9
Done

Fluff the mixture with a fork and stir in the parsley before serving.

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