Barley-Mushroom Pilaf Recipe

Name: Barley-Mushroom Pilaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups water; 1 cup uncooked pearl barley; 3 (3 1/2-ounce) packages fresh shiitake mushrooms; Cooking spray; 1 tablespoon olive oil; 2 cups chopped onion; 1 1/2 cups chopped red bell pepper; 3/4 cup chopped yellow bell pepper; 1/2 cup fat-free, less-sodium chicken broth; 1/4 cup chopped fresh flat-leaf parsley; 1 tablespoon chopped fresh or 1 teaspoon dried thyme; 1 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 3/4 cup (3 ounces) grated dry Monterey Jack or fresh Parmesan cheese

Servings: persons

4 cups water
1 cup uncooked pearl barley
3 (3 1/2-ounce) packages fresh shiitake mushrooms
Cooking spray
1 tablespoon olive oil
2 cups chopped onion
1 1/2 cups chopped red bell pepper
3/4 cup chopped yellow bell pepper
1/2 cup fat-free, less-sodium chicken broth
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon chopped fresh or 1 teaspoon dried thyme
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
3/4 cup (3 ounces) grated dry Monterey Jack or fresh Parmesan cheese

1
Bring 4 cups water to a boil in a large saucepan. Add barley; cover, reduce heat, and simmer for 45 minutes.
2
Remove from heat, and let stand, covered, 5 minutes.
3
Preheat oven to 350u00b0.
4
Remove and discard stems from mushrooms, and slice mushroom caps. Heat a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add mushrooms, and saute 3 minutes. Remove from skillet. Heat oil in skillet over medium heat. Stir in onion; cover and cook 6 minutes. Add bell peppers; cover and cook 2 minutes. Stir in the cooked barley, mushrooms, broth, and next 4 ingredients (broth through black pepper).
5
Spoon half of barley mixture into an 11 x 7-inch baking dish coated with cooking spray, and sprinkle with half of cheese. Repeat layers. Cover and bake at 350u00b0 for 45 minutes.

279

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 4 cups water, 1 cup uncooked pearl barley, 3 (3 1/2-ounce) packages fresh shiitake mushrooms, Cooking spray, and more.

Yes, Barley-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-Mushroom Pilaf

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions