Barley and Mushroom Pilaf Recipe

Name: Barley and Mushroom Pilaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup pearl barley; ¼ cup butter; 3 scallions, finely chopped; ½ cup flat leaf parsley, finely chopped; ¼ teaspoon salt; generous grinding black pepper; 1 ½ cups chicken broth; ½ cup pine nuts, toasted; 1 lb wild mushroom, sliced (I use a mix of Shitake, cremini, & button); 2 tablespoons olive oil; dried thyme; drizzle truffle oil

Servings: persons

1 cup pearl barley
¼ cup butter
3 scallions, finely chopped
½ cup flat leaf parsley, finely chopped
¼ teaspoon salt
generous grinding black pepper
1 ½ cups chicken broth
½ cup pine nuts, toasted
1 lb wild mushroom, sliced (I use a mix of Shitake, cremini, & button)
2 tablespoons olive oil
dried thyme
drizzle truffle oil

1
Preheat your oven to 350;.
2
Rinse the barley in cold water and drain.
3
Saute the scallions and barley until the barley is lightly toasted; remove from the heat and stir in the parsley, salt and pepper- spoon this mixture into an ungreased 2-quart casserole dish.
4
Heat the broth to boiling and pour over the barley mixture; stir to blend well, bake, uncovered, for 1 hour.
5
Meanwhile toast the pine nuts at 350F for about 8-10min.
6
or until just golden.
7
Season lightly with salt and set aside.
8
Saute the mushrooms in Olive oil until golden.
9
.
10
Season with Thyme, salt and fresh ground black pepper.,.
11
When Barley is removed from oven stir in pine nuts, mushrooms,and drizzle with truffle oil.
12
Pop back in oven just to warm,.

554

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup pearl barley, ¼ cup butter, 3 scallions, finely chopped, ½ cup flat leaf parsley, finely chopped, and more.

Yes, Barley and Mushroom Pilaf falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Barley and Mushroom Pilaf

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions