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17 June 2014

Mushroom Barley Pilaf

If you have never had a pilaf, of any kind, you are missing out on a creamy delicious side dish. Although they are traditionally made with rice, this barley pilaf is a nice twist a classic with some great flavors.

1/4 C Butter
3 cloves garlic, pressed
1 small onion, minced
2 cups sliced mushrooms
1/2 C dry sherry
2 (13.75) oz cans of chicken broth
1 C of pearl barley
2 tsp dried basil, or to taste
salt and pepper to taste
2 tbsp chopped fresh parsley

1) Preheat oven to 350 degrees F (175 C)

2) Melt butter in an oven safe large pot or dutch oven over medium heat. stir in garlic and onion, and cook, stirring occasionally until the onion has softened and turned translucent, about 5 minutes.

3) Stir in the mushrooms and cook until the mushrooms have softened and released their liquid, about 5 minutes more.

4) Stir in sherry and simmer for 1 minutes. Then add the chicken broth, barley, and basil. Bring to a boil over high heat. Season to taste with salt and pepper, and boil for 5 minutes.
Add Sherry

adding chicken broth, barley, and basil

5) Cover the Dutch oven, and place in the preheated oven. Bake until the barley is tender, 45 min-1 hour. Stir in chopped parsley before serving.


Linking up with Emily and Kate today- check out some of the other recipes!

Martinis & Bikinis

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  1. I love barley, and I've been getting mushrooms at the farmer's market every week. This dish is a great idea!

  2. I love me some mushrooms, this looks amazing!