Byrdhouse Mushroom Barley Pilaf

122 Ratings
  • 5 Rating Star 86
  • 4 Rating Star 22
  • 3 Rating Star 10
  • 2 Rating Star 3
  • 1 Rating Star 1
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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
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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.

Nutrition Facts

Per Serving:
227.38 calories; 5.1 g protein; 32.23 g carbohydrates; 8.5 g fat; 23.62 mg cholesterol; 810.91 mg sodium. Full Nutrition

Reviews (85)

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Most helpful positive review

Chef4Six
10/27/2008
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 stovetop! 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!!!)
Helpful
(50)

Most helpful critical review

Anonymous
03/30/2010
Not a fan of this. The flavor wasn't that impressive - and I even used fresh basil instead of dried. Worse it burned in the oven even though I had it in for less than 45.
Helpful
(3)
122 Ratings
  • 5 Rating Star 86
  • 4 Rating Star 22
  • 3 Rating Star 10
  • 2 Rating Star 3
  • 1 Rating Star 1
Reviews:
Most Helpful Most Positive Least Positive Newest
Chef4Six
10/27/2008
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 stovetop! 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!!!)
Helpful
(50)
Alison
01/26/2009
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 stovetop. Very good.
Helpful
(48)
gina brown
03/27/2008
Wow!! So I have had barley maybe three times in my life and this was so good..I will make again and again. I mad it to go with steaks so I used beef broth in place of the chicken and it was so good!! Can't wait to try this with chicken:) Thank you Sunny!!
Helpful
(38)
Kym Cox Surridge
04/25/2008
This was very flavorful and hearty. I used coconut oil instead of butter fresh basil and veg broth. After 45 min I still had a lot of liquid left (still learning to adjust for altitude) so I simmered it the rest of the way on the stove. This will be a great winter dish--next time I'll make it in the slow cooker and use hulled barley (which takes forever to cook but is a more complete grain and therefore higher in nutrients).
Helpful
(25)
GKT
06/09/2008
This was a nice easy healthy option for dinner. I made a few adjustments...added some cooked chicken procini mushrooms corn and some baby spinach. I thought it could have had some more flavour but hubby liked it and had seconds:-) Good option for getting some different grains into the diet.
Helpful
(14)
Sally Jane Barber
04/09/2008
If you enjoy barley (an under used and under rated grain) this is an excellent recipe. I used chicken with skin browned it in a little olive oil with garlic powder seasoning salt and onion powder then put fresh mushrooms in the pot. My husband ate this and went back for seconds and thirds. This is a little bit more work than a lot of casseroles but well worth the effort.
Helpful
(12)
5galsandadad
04/01/2008
Sooooo good! Thanks SunnyByrd! My husband and I loved it! I did not change a thing! It is a versatile dish that can be enhanced by so many things. Thank you again!! Delicious!
Helpful
(12)
iceemama
04/04/2008
This is delicious!!! I have only ever had barley in soup so I wasn't sure what to expect. It is absolutely delicious. I served it with roasted chicken and corn. It has all the flavor of a good rice dish but doesn't taste as starchy. Plus there is lots of fiber. I will make this again and again! It made the whole house smell great. Thanks for the recipe.
Helpful
(11)
sanzoe
Rating Star
Allstar
04/08/2008
This was fantastic! I will be making this again soon. Barley is so good for you and this recipe had a wonderful complex flavor but not overpowering. It was great heated up the next day for lunch. Everyone in our house raved about this!
Helpful
(10)
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