Barley Pilaf with Dried and Fresh Mushrooms
Barley Pilaf with Dried and Fresh Mushrooms is a unique and delicious side vegetarian dish, and barley is a delicious whole grain.
I’m still working on that huge jar of dried mushrooms I got at Costco, so it seemed like a good time to update the photos for this Barley Pilaf with Dried and Fresh Mushrooms that I first made in 2006. I loved this dish which is a barley side dish where the barley is browned in butter or olive oil and then cooked in hot stock. Adding both dried and fresh mushrooms and using some of the the soaking liquid from the dried mushrooms to cook the barley made this a very flavorful side dish.
The idea behind this recipe came from The Best Recipes in the World (affiliate link), a cookbook by New York Time columnist Mark Bittman that I still turn to as a good source for international recipes. And this was so, so delicious!
What is Barley?
Many people don’t think much about barley, but actually barley is a major food crop, fourth in the world of cereal crops, according to Wikipedia. Barley is used as a grain, and is a major ingredient in several hot drinks used as a coffee substitute, especially in Europe. It’s also delicious in soups and salads.
How to Make Barley Pilaf with Dried and Fresh Mushrooms:
(Scroll down for complete recipe with nutritional information.)
- Start with one ounce of dried mushrooms. The original recipe used Porcini mushrooms which are great if you have them, but since I have that huge jar of dried mushrooms I just used what I had. Break the mushrooms apart if they’re large.
- Soak the dried mushrooms in boiling water for 30 minutes. Then drain the mushrooms and simmer to reduce the liquid to 1/2 cup.
- Heat the butter or olive oil in a pan with a tight-fitting lid; then add barley and saute for 3-5 minutes. (Oops, forgot to take a photo of that step!)
- Then add the stock and mushroom liquid, thyme, and onion powder, lower heat, and simmer covered until the barley is tender and liquid is absorbed. (Photo shows this before I covered the pan.)
- When the barley is done, saute the fresh mushrooms in butter or margarine and olive oil until they’re soft and the liquid has evaporated.
- Add the dried mushrooms to the fresh mushrooms and cook about 2 minutes more.
- Then stir in the cooked barley and season with salt and fresh ground black pepper. Serve hot, garnished with chopped fresh parsley if desired.
Make it a Meal:
This would be delicious to serve with something like Peanut Butter Tofu for a meatless meal.
More Ways You Might Enjoy Barley:
Barley Risotto with Mushrooms and Thyme from Kalyn’s Kitchen
Moroccan Barley and Pea Shoot Salad from The Taste Space
Barley Minestrone with Canadian Bacon, Savoy Cabbage, and Rosemary from Kalyn’s Kitchen
- 1 ounce (or more) dried mushrooms (see notes)
- 8 ounces sliced white or brown mushrooms
- 1 1/2 cups pearl barley (not instant)
- 3 cups canned vegetable broth
- 1 cup boiling water for mushroom soaking liquid
- 1/4 tsp. dried thyme (or more)
- 1/4 tsp. onion powder (or more)
- 4 T butter (see notes)
- Put dried mushrooms on cutting board and coarsely chop with chef’s knife, then place them in bowl and pour 1 cup boiling water over. Let stand 30 minutes.
- After 30 minutes, strain mushrooms (a coffee filter or a piece of cheesecloth would work for this) catching liquid. Boil mushroom liquid to reduce to 1/2 cup.
- Heat 2 T butter in dutch oven type pan. (If you’re using a non-stick pan you can use a bit less.) Add barley and saute 3-5 minutes, until barley is slightly toasted and well coated with oil.
- Add stock, reduced mushroom juice, thyme, and onion powder, bring to a boil, then lower heat, cover, and simmer until all liquid is absorbed and barley is tender, about 30-35 minutes. Add more liquid and cook longer if needed to get the barley to the degree of tenderness you want.
- When barley is tender and all liquid is absorbed, turn off heat.
- In very large deep frying pan, heat remaining 2 T butter. Saute fresh mushrooms 3-5 minutes, until most of the liquid has evaporated and mushrooms are softened. Add dried mushrooms and saute 2-3 minutes more, then stir in barley and heat through.
- Serve hot, garnished with fresh chopped parsley.
Porcini mushrooms are great for this recipe if you have them. For a vegan version of this recipe just substitute olive oil for the butter.
Recipe was adapted from The Best Recipes in the World (affiliate link).
Amount Per Serving: Calories: 135Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 20mgSodium: 398mgCarbohydrates: 15gFiber: 2gSugar: 2gProtein: 2g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Barley Pilaf with Dried and Fresh Mushrooms would be a great side dish for the original South Beach phase 2 or 3, or for most low-glycemic diets. It’s too high in carbs for traditional low-carb diet plans.
Find More Recipes Like This One:
Use Grains Recipes or Side Dishes to find more recipes like this one!Use the Diet Type Index to find recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.