Mushroom Barley Pilaf Recipe

Name: Mushroom Barley Pilaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb mushroom, quartered; 1 tablespoon olive oil; 2 carrots, diced; 1 onion, chopped; 2 garlic cloves; 2 cups chicken broth or 2 cups vegetable broth; 1 cup pearl barley; 1 (8 ounce) can lentils, rinsed and drained; 1/4 cup chopped fresh parsley; salt and pepper

Servings: persons

1 lb mushroom, quartered
1 tablespoon olive oil
2 carrots, diced
1 onion, chopped
2 garlic cloves
2 cups chicken broth or 2 cups vegetable broth
1 cup pearl barley
1 (8 ounce) can lentils, rinsed and drained
1/4 cup chopped fresh parsley
salt and pepper

1
Preheat oven to 425 degrees. Spray rimmed baking sheet with cooking spray. Place mushrooms on prepared baking sheet in single layer. Roast for 15 minutes, stirring once.
2
In a large saucepan, heat oil over medium heat, cook carrots, onions, and garlic for 6 to 8 minutes or until vegetables soften. Stir in chicken broth, 1 1/2 cup water and barley. Cover and bring to a boil. Reduce heat to simmer. Cook, covered, for 20 minutes, stirring occasionally, or until barley is tender and almost all the liquid is absorbed. Gently stir in mushrooms and lentils. Remove from heat and let stand for 5 minutes. Gently stir parsley into barley mixture.

395

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 1 lb mushroom, quartered, 1 tablespoon olive oil, 2 carrots, diced, 1 onion, chopped, and more.

Yes, Mushroom Barley 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.

Mushroom Barley Pilaf

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