Barley-Mushroom Pilaf
Submitted by happyzhangbo
Earthy mushroom pilaf with quick-cooking barley, shiitakes, and porcini in Marsala wine. Vegetarian side dish ready in 30 minutes with rosemary and sherry vinegar.
YIELD
4 servingsPREP
8 minCOOK
20 minREADY
30 minThree kinds of mushrooms bring serious umami punch to tender barley grains: dried porcini for depth, fresh shiitakes for meaty texture, and button mushrooms for volume.
Marsala wine and a splash of sherry vinegar add sweet-tart complexity.
This is the kind of pilaf that makes meat-eaters forget they’re eating vegetarian.
Chef Tips
- Don’t skip dried mushrooms: Porcini infuse the cooking liquid with concentrated mushroom flavor that fresh alone can’t match
- Quick-cooking barley: Use instant barley flakes for 30-minute cooking; regular barley takes over an hour
- Sauté until golden: Cook mushrooms until edges brown and liquid evaporates for maximum flavor
- Finish with acid: That splash of sherry vinegar brightens the whole dish; don’t skip it
Variations
- Add ½ cup frozen peas in the last 2 minutes for color and sweetness
- Stir in grated Parmesan for extra savory richness
- Use farro or wheat berries instead of barley for different textures
Ingredients
Directions
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.
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.
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