Barley-Mushroom Pilaf

Becky Luigart-Stayner; Melanie J. Clarke

Use vegetable broth to make this dish vegetarian. Serve with roasted asparagus.

Yield: 4 servings (serving size: 1 1/2 cups)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 415
  • Calories from fat: 19%
  • Fat: 8.7g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 5.2g
  • Polyunsaturated fat: 1.5g
  • Protein: 15.3g
  • Carbohydrate: 66.6g
  • Fiber: 15g
  • Cholesterol: 0.0mg
  • Iron: 4.6mg
  • Sodium: 805mg
  • Calcium: 46mg


  • 3 cups fat-free, less-sodium chicken broth
  • 1/3 cup dried porcini mushrooms, chopped (about 1/3 ounce)
  • 1 1/2 cups uncooked quick-cooking barley
  • 2 tablespoons olive oil
  • 3 cups quartered shiitake mushroom caps (about 8 ounces)
  • 2 cups chopped onion
  • 3/4 teaspoon salt
  • 1/2 teaspoon dried rosemary
  • 1 (8-ounce) package presliced mushrooms
  • 1/4 cup dry Marsala
  • 2 teaspoons sherry vinegar


  1. Combine broth and porcini in a large saucepan. Bring to a boil; stir in barley. Cover, reduce heat, and simmer 12 minutes or until tender.
  2. While barley cooks, heat oil in a Dutch oven over medium-high heat. Add shiitake, onion, salt, rosemary, and presliced mushrooms; sauté 5 minutes. Stir in Marsala; cook 1 minute. Stir in barley mixture and vinegar; cook 2 minutes or until thoroughly heated, stirring frequently.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Barley-Mushroom Pilaf Recipe at a Glance

More Recipes Like This

  1. Enter at least one ingredient

What's for Dinner Tonight?

Dinner Tonight
Get a quick and healthy dinner recipe delivered to your inbox each weekday.
We Respect Your Privacy. Privacy Policy