Byrdhouse Mushroom Barley Pilaf67 Reviews
- Prep: 15 min
- Cook: 1 hr
- Ready In: 1 hr 15 min
“This is a cozy, savory side dish. I sometimes brown chicken breasts and throw them on top of the pilaf for the last 20 minutes of cooking time. Enjoy!” - by SunnyByrd
Original recipe yields 6 servings
- Preheat oven to 350 degrees F (175 degrees C).
- 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. Stir in the mushrooms, and cook until the mushrooms have softened and released their liquid, about 5 minutes more. Stir in the sherry, and simmer for 1 minute. 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.
- Cover the Dutch oven, and place into the preheated oven. Bake until the barley is tender, 45 minutes to 1 hour. Stir in chopped parsley before serving.
Amount Per Serving (6 total)
- 227 cal
- 8.5 g
- 32.2 g
Based on a 2,000 calorie diet
Reviews (67)Rate This Recipe
"I added fresh spinach and red pepper when sauteeing the onions, garlic, and mushrooms. I also added some quartered grape tomatoes near the end of the cooking time. I simply cooked it all on the stovet..." See moreop. Very good."
"FANTASTIC!!!!! This was soooo delicious! I would give it 10 stars if I could! I sauted the onion, garlic and mushrooms in about 2 tbsp. of olive oil instead of butter and made the whole thing on my st..." See moreovetop! It was infused with so much flavor and the barley had a really nice chewieness to it. You can substitute rice for the barley - but I like using barely as it is a more complex grain than rice. I will definitely come back to this recipe over and over again! Thanx SunnyByrd! (By the way I love your pics! I'm a big fan of yours! Keep the great recipes - and photo shots coming!!!) "
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