Meals / 42 min
Mushroom barley herb pilaf
Chewy pearl barley with browned mushrooms, peas, parsley and parmesan in a one-pot pilaf.
- Prep
- 12 min
- Total
- 42 min
- Serves
- 3 bowls
Barley brings a gentle chew to this savory one-pot meal, while browned mushrooms and parmesan supply depth. Frozen peas and parsley keep the final bowl fresh and green.
Ingredients
- 1 tablespoon olive oil
- 8 ounces cremini mushrooms, sliced
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 1 cup pearl barley
- 3 cups vegetable broth
- ½ teaspoon dried thyme
- ½ cup frozen peas
- ¼ cup chopped parsley
- ¼ cup grated parmesan
- ¼ teaspoon sea salt
Method
- 1. Heat oil in a heavy pot over medium-high heat. Brown mushrooms for 6 minutes, stirring only occasionally.
- 2. Add onion and cook for 4 minutes, then add garlic and barley and stir for 1 minute.
- 3. Add broth, thyme and salt. Bring to a boil, cover and simmer for 25 minutes, stirring once.
- 4. Stir in peas, parsley and parmesan. Rest covered for 3 minutes, then serve.
Estimated nutrition
- calories
- 410 calories
- fat
- 12 g fat
- carbohydrate
- 64 g carbohydrates
- protein
- 17 g protein
- fiber
- 14 g fiber
Approximate values per serving. Nutrition varies with ingredients, brands and portion sizes.
Substitutions
- Use farro for a faster-cooking chewy grain.
- Nutritional yeast can replace parmesan.
- Chopped kale can replace peas; add it with the broth.
Good to know
Pearl barley releases a little starch as it cooks, giving the pilaf a naturally creamy finish without cream.
Questions, answered.
Can I use quick-cooking barley?
Yes, reduce the broth to 2½ cups and begin checking after 15 minutes.
Why brown the mushrooms first?
Giving them space in a hot pan concentrates their savory flavor instead of steaming them.