Savory Mushroom and Barley Pilaf
This savory Mushroom and Barley Pilaf is a wholesome side dish that offers a delightful twist on traditional grains. Packed with earthy flavors from the roasted mushrooms, sweet carrots, and aromatic garlic, this dish is not only hearty and satisfying but also nutritious. With its low-fat content and high fiber, this pilaf provides a good source of protein, making it an excellent alternative to rice or potatoes. Perfect for meal prep, it keeps well in the fridge for a healthy lunch option throughout the week.
8
Servings
N/A
Calories
11
Ingredients
Ingredients
Mushrooms
1 lb (quartered)
Olive Oil
1 tablespoon (for sautéing)
Carrots
2 (diced)
Onion
1 (chopped)
Garlic Cloves
2 (minced)
Chicken Broth
2 cups (or vegetable broth)
Pearl Barley
1 cup (rinsed)
Canned Lentils
1 (8 ounce) (rinsed and drained)
Fresh Parsley
1/4 cup (chopped)
Salt
to taste
Pepper
to taste
Instructions
1
Preheat your oven to 425°F (220°C). Prepare a rimmed baking sheet by spraying it lightly with cooking spray.
2
Spread the quartered mushrooms across the prepared baking sheet in a single layer. Roast in the oven for about 15 minutes, stirring halfway through, until they are golden and fragrant.
3
While the mushrooms are roasting, heat the olive oil in a large saucepan over medium heat. Add the diced carrots, chopped onion, and minced garlic. Sauté for 6-8 minutes, or until the vegetables soften and the onion is translucent.
4
Stir in the chicken or vegetable broth, along with 1 1/2 cups of water and the rinsed pearl barley. Cover the saucepan and bring the mixture to a boil.
5
Once boiling, reduce the heat to low and allow the pilaf to simmer, covered, for 20 minutes. Stir occasionally to prevent sticking or uneven cooking. The barley should become tender and most of the liquid should be absorbed.
6
After the barley is cooked, gently fold in the roasted mushrooms and the rinsed lentils. Remove the saucepan from heat and let it stand covered for an additional 5 minutes.
7
Finally, stir in the chopped fresh parsley, and season the pilaf with salt and pepper to taste. Serve warm or allow to cool for meal prep.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Mushroom and Barley Pilaf?
It is a wholesome, hearty side dish made with roasted mushrooms, pearl barley, lentils, and aromatic vegetables like carrots and garlic.
How many servings does this recipe make?
This recipe makes 8 servings.
What are the primary ingredients in this dish?
The main ingredients include mushrooms, olive oil, carrots, onion, garlic, broth, pearl barley, canned lentils, and fresh parsley.
Is this recipe vegetarian-friendly?
Yes, it can be made vegetarian by using vegetable broth instead of chicken broth.
What temperature should the oven be for the mushrooms?
The oven should be preheated to 425°F (220°C).
How long do the mushrooms need to roast?
The mushrooms should roast for about 15 minutes, stirring halfway through, until golden.
How should the mushrooms be prepared?
The mushrooms should be quartered before roasting.
What type of barley is used in this pilaf?
The recipe calls for 1 cup of rinsed pearl barley.
How long should the vegetables be sautéed?
Sauté the diced carrots, onion, and garlic for 6-8 minutes until they soften.
How much liquid is needed to cook the barley?
You will need 2 cups of broth and 1 1/2 cups of water.
How long does the barley take to simmer?
The barley needs to simmer, covered, for 20 minutes.
Are the lentils canned or dry?
This recipe uses one 8-ounce can of lentils, which should be rinsed and drained.
When should the lentils be added?
Fold in the rinsed lentils at the end, after the barley is cooked and the roasted mushrooms are added.
What fresh herbs are used for seasoning?
The recipe uses 1/4 cup of chopped fresh parsley.
Does this dish contain much fat?
No, this is a low-fat dish using only 1 tablespoon of olive oil for the entire recipe.
Is this recipe high in fiber?
Yes, the combination of barley, lentils, and vegetables makes it a high-fiber side dish.
Can I use this recipe for meal prep?
Yes, it is specifically noted as being perfect for meal prep as it keeps well in the fridge.
How do I prevent the barley from sticking while cooking?
Stir the mixture occasionally during the 20-minute simmering process.
Should the saucepan be covered while simmering?
Yes, keep the saucepan covered while the barley simmers on low heat.
What is the final step before serving?
Stir in the fresh parsley and season with salt and pepper to taste.
How many garlic cloves are in the recipe?
The recipe uses 2 minced garlic cloves.
What is the texture of the barley when finished?
The barley should be tender with most of the liquid absorbed.
Should the dish rest after cooking?
Yes, after folding in the mushrooms and lentils, let it stand covered for 5 minutes off the heat.
Is this recipe low in cholesterol?
Yes, it is a plant-heavy dish that is naturally low in cholesterol.
Can I swap chicken broth for vegetable broth?
Yes, the recipe allows for either chicken or vegetable broth depending on preference.
What is a good alternative to rice mentioned in the description?
This mushroom and barley pilaf is suggested as an excellent alternative to rice or potatoes.
How much olive oil is used?
One tablespoon of olive oil is used for sautéing.
How are the carrots prepared?
The 2 carrots should be diced.
Is there salt and pepper in the recipe?
Yes, both are added at the end to taste.
Can this be served warm or cold?
It can be served warm immediately or allowed to cool for healthy lunches.