Tuesday, January 11, 2011

Barley Pilaf with Porcini Mushrooms

Barley is a wonderful grain as it is packed with fiber (so it fills you up), is low in fat, and is cholesterol free. But alone it's a little boring, in my opinion.

I came across a recipe for Barley Mushroom Pilaf on Barleyfoods.org. Looked interesting, but I'm not a fan of rosemary so I changed it a bit. See the link above for the original recipe.

  • 6 dried porcini mushrooms, rehydrated in a small amount of boiling water (4 minutes) then chopped
  • 2 tsp olive oil
  • 1 c pearl barley
  • 3 c chicken or vegetable broth (I used 2.5 c low chicken broth, and .5 c of the water after rehydrating the mushrooms
  • 2 chopped green onions
  • 2 pinches dried thyme
  • Pinch of salt; freshly ground black pepper to taste
  • 2 tbsp grated Parmesan cheese


  • Heat olive oil in a saucepan
  • Add rehydrated mushrooms, saute 2-3 minutes
  • Add green mushrooms, barley, salt, pepper, and thyme. Stir until everything is nicely mixed and coated.
  • Add broth and water; reduce heat to low, cover, simmer for 45 minutes (mine was done in about 35)
  • Sprinkle with Parmesan cheese

This is a very earthy, delicious, and filling side dish -I'll be making this one again!

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  1. Who said, eating healthy is boring?

    Now this is what I need to eat after eating so much fats and calories during the holiday season.

  2. Hi, Just found your blog from doing a search for Basa Recipes and I'm so glad I did. I'm looking forward to going through more of your recipe adventures. Very cool!


  3. Thanks, Hayley! Which Basa recipe did you make?