Wild Mushroom and Barley Pilaf

Earthy, hearty, and packed with rich, umami flavors, this Wild Mushroom and Barley Pilaf is a wholesome one-pan dish that’s perfect for cozy dinners or as a side for your favorite roast. Featuring nutty pearled barley simmered in fragrant vegetable broth and paired with a medley of sautéed wild mushrooms—such as cremini, shiitake, and oyster—this recipe is a celebration of simple, clean ingredients. A touch of fresh thyme, garlic, and onion enhances the savory depth, while a garnish of chopped parsley adds a vibrant finish. Easy to make in under an hour, it’s a satisfying dish that’s naturally vegetarian, with an irresistible texture that’s both chewy and tender. Perfect for weeknight meals or as a show-stopping addition to your holiday table, this barley pilaf is sure to become a household favorite!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 cup Pearled barley
• 3 cups Vegetable broth
• 2 tablespoons Olive oil
• 1 tablespoon Unsalted butter
• 1 medium Yellow onion, finely chopped
• 3 cloves Garlic cloves, minced
• 3 cups Wild mushrooms (e.g., cremini, shiitake, oyster), cleaned and sliced
• 1 teaspoon Fresh thyme leaves, chopped
• 0.75 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh parsley, finely chopped (for garnish)

Directions

Step 1

Rinse the pearled barley under cold water in a fine-mesh sieve until the water runs clear. Drain and set aside.

Step 2

In a medium saucepan, bring the vegetable broth to a boil. Reduce the heat to low and keep the broth warm.

Step 3

Heat the olive oil and butter in a large skillet or sauté pan over medium heat.

Step 4

Add the chopped onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent.

Step 5

Add the minced garlic and cook for 1 more minute, stirring frequently to prevent burning.

Step 6

Increase the heat to medium-high and add the sliced wild mushrooms. Cook for 6-8 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.

Step 7

Stir in the thyme, salt, and black pepper, and cook for another minute to incorporate the flavors.

Step 8

Add the rinsed barley to the skillet, stirring to coat the grains in the oil and mushroom mixture. Toast the barley for 2-3 minutes, stirring frequently.

Step 9

Pour in the warm vegetable broth and bring the mixture to a gentle simmer. Reduce the heat to low, cover, and cook for 35-40 minutes, or until the barley is tender and the liquid is absorbed. Stir occasionally to prevent sticking.

Step 10

Remove the skillet from the heat and let the pilaf rest, covered, for 5 minutes.

Step 11

Fluff the pilaf with a fork, garnish with fresh parsley, and serve warm.

Nutrition Facts

Serving size	(1273.4g)

Amount per serving	% Daily Value*
Calories	1431.1

Total Fat 49.3g	0%
Saturated Fat 13.2g	0%
Polyunsaturated Fat 4.8g
Cholesterol 31mg	0%
Sodium 3493.7mg	0%
Total Carbohydrate 219.7g	0%
Dietary Fiber 44.2g	0%
Total Sugars 19.0g
Protein 39.4g	0%

Vitamin D 14IU	0%
Calcium 217.3mg	0%
Iron 10.4mg	0%
Potassium 2698.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.0%

Protein: 10.6%

Carbs: 59.4%