Mushroom Barley Pilaf Recipes

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MUSHROOM BARLEY PILAF



Mushroom Barley Pilaf image

Mushroom Barley is a great, nutritious satisfying yet tasty dish of barley and vegetables combined yielding a great side dish or vegetarian option

Provided by Michael Davis

Categories     Side Dish

Time 1h30m

Number Of Ingredients 5

1/2 cup Peppers, red and green (small dice)
1/4 cup Onion (small dice)
1 cup Mushroom (diced)
2/3 cup Barley (raw)
1 T Olive oil

Steps:

  • Cook barley according to the instructions on the package, drain barley
  • add oil to saute pan, turn the heat on high, add onion, then add pepper, then mushroom
  • Saute vegetables until tender, add barley, mix together until heated
  • adjust seasonings

Nutrition Facts : Calories 76 kcal, Carbohydrate 13 g, Protein 2 g, Fat 2 g, SaturatedFat 0.3 g, Sodium 3 mg, Fiber 3 g, Sugar 1 g, ServingSize 3 oz, UnsaturatedFat 1.4 g

MUSHROOM BARLEY PILAF



Mushroom Barley Pilaf image

This is a nice side dish to serve as an alternative to rice or potatoes. Hearty and healthy - low fat, high fibre, and a good source of protein. I like to make extras and take it to work as a healthy lunch.

Provided by Heather Plett

Categories     Grains

Time 40m

Yield 8 serving(s)

Number Of Ingredients 10

1 lb mushroom, quartered
1 tablespoon olive oil
2 carrots, diced
1 onion, chopped
2 garlic cloves
2 cups chicken broth or 2 cups vegetable broth
1 cup pearl barley
1 (8 ounce) can lentils, rinsed and drained
1/4 cup chopped fresh parsley
salt and pepper

Steps:

  • Preheat oven to 425 degrees. Spray rimmed baking sheet with cooking spray. Place mushrooms on prepared baking sheet in single layer. Roast for 15 minutes, stirring once.
  • In a large saucepan, heat oil over medium heat, cook carrots, onions, and garlic for 6 to 8 minutes or until vegetables soften. Stir in chicken broth, 1 1/2 cup water and barley. Cover and bring to a boil. Reduce heat to simmer. Cook, covered, for 20 minutes, stirring occasionally, or until barley is tender and almost all the liquid is absorbed. Gently stir in mushrooms and lentils. Remove from heat and let stand for 5 minutes. Gently stir parsley into barley mixture.

Nutrition Facts : Calories 171.6, Fat 2.7, SaturatedFat 0.5, Sodium 204.6, Carbohydrate 30.3, Fiber 7.5, Sugar 3.3, Protein 8.4

WILD MUSHROOM AND BARLEY PILAF



Wild Mushroom and Barley Pilaf image

Another Heart Healthy recipe. This recipe features Portobellos, but feel free to substitute another variety of wild or cultivated mushroom. Can be made into a vegetarian dish by using vegetable broth in place of chicken broth.

Provided by Debbwl

Categories     Low Cholesterol

Time 1h10m

Yield 12 1/2 cup

Number Of Ingredients 9

1 tablespoon vegetable oil
8 ounces portabella mushrooms, coarsely chopped
1 small onion, chopped
2 garlic cloves, minced
1 1/4 cups pearl barley, uncooked
3 cups fat-free low-sodium chicken broth or 3 cups vegetable broth
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons dill weed, snipped or 2 teaspoons dried dill

Steps:

  • Heat a medium nonstick saucepan over medium heat. Pour the oil into the pan and swirl to coat the bottom. Cook the mushrooms, onion, and garlic for 5 minutes, or until the mushrooms have released some of their juices and the onions are translucent, stirring occasionally.
  • Stir in the barley; cook for 1 minute. Stir in the broth, salt, and pepper. Bring to a boil over high heat. Reduce the heat to low; cook, covered, for 45 to 50 minutes, or until the barley is tender.
  • Remove from the heat. Stir in the dillweed.

MUSHROOM BARLEY PILAF



Mushroom Barley Pilaf image

It sounds basic, but it is soooo good! Cook time can be rushed although slow cooking yields the bEsT flavor. I generally use baby portabello mushrooms when I make this.

Provided by Atiekay

Categories     Grains

Time 41m

Yield 4 serving(s)

Number Of Ingredients 7

4 tablespoons olive oil
1 medium onion, chopped
1 1/2 cups mushrooms, diced
1 teaspoon basil
1 cup barley
2 1/2 cups vegetable stock
1/3 cup sun-dried tomato, chopped

Steps:

  • Heat vegetable stock in a saucepan or the microwave.
  • Heat olive oil in a deep skillet on low heat.
  • Add the onion and saute until soft (1-2 minutes). Should be slightly golden.
  • Add mushrooms and basil and continue cooking about 4 minutes.
  • Stir in barley; be sure it's well coated. Raise heat to medium and cook 5 more minutes.
  • Stir in hot veg. stock and bring to a boil.
  • Reduce heat and simmer 25 mins until all liquid is absorbed.
  • Reserve some tomatoes for garnishing and mix in the remainder.
  • Garnish and serve!

Nutrition Facts : Calories 311.2, Fat 14.8, SaturatedFat 2.1, Sodium 102.1, Carbohydrate 40, Fiber 9.2, Sugar 3.7, Protein 7.4

BARLEY MUSHROOM PILAF



Barley Mushroom Pilaf image

I love barley and I love mushrooms, this is a really good and out of the ordinary potatoe/rice side dish.

Provided by kzbhansen

Categories     Lunch/Snacks

Time 35m

Yield 1 batch, 4 serving(s)

Number Of Ingredients 10

1 cup quick-cooking barley
1 (10 ounce) box frozen chopped spinach
3 ounces fresh mushrooms
2 teaspoons dill weed
2 tablespoons olive oil
1 teaspoon salt
1/4 cup walnuts, chopped
1/2 teaspoon pepper
3 garlic cloves, minced
1 cup cheddar cheese, grated

Steps:

  • Cook barley according to package directions until tender.
  • Meanwhile wash mushrooms and pat dry.
  • Heat olive oil in a wide skillet over medium-low heat.
  • Add nuts and let them cook for a few minutes before adding garlic.
  • Add garlic to skillet.
  • Slice mushrooms thinly and when nuts are nicely toasted add the mushrooms.
  • Increase heat to high.
  • Add the spinach, dill, salt and 1/2 teaspoons pepper. Stir.
  • Cook until mushrooms are softened and somewhat shrunk.
  • The barley should now be cooked dry and be tender by chewy. (If it tastes done but still has water around it, drain excess water.).
  • Mix barley with the spinach mixture and 1/2 the cheese.
  • Serve on plates with remaining cheese.
  • Excellent with garlic toast.

QUICK MUSHROOM BARLEY PILAF WW



Quick Mushroom Barley Pilaf Ww image

Entered for safe-keeping, from Weight Watchers Magazine, September-October 2008, as a side to Orange Beef WW. Each 3/4 cup serving is 2 "thingies".

Provided by KateL

Categories     Grains

Time 30m

Yield 3 cups, 4 serving(s)

Number Of Ingredients 4

1 1/3 cups vegetable broth or 1 1/3 cups chicken broth
2/3 cup quick-cooking barley
2 cups mushrooms, sliced
1 tablespoon low sodium soy sauce

Steps:

  • Bring broth to a boil in a saucepan; add barley. Simmer, covered, 12 minutes.
  • Spray a skillet with nonstick spray and set over medium-high heat.
  • Add 2 cups sliced mushrooms and cook until tender.
  • Add the barley and soy sauce.

Nutrition Facts : Calories 118.4, Fat 0.8, SaturatedFat 0.2, Sodium 138.8, Carbohydrate 24, Fiber 5.7, Sugar 1, Protein 5.1

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