-
-
My review
Byrdhouse Mushroom Barley Pilaf
1k
SunnyByrd
"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!"
Added to shopping list.
Go to shopping list.
Ingredients
1 h 15 m servings 227Original recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 85122 Ratings
-
-
-
-
-
Most helpful positive review
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...
Most helpful critical review
12/4/2010
I didn't like the consistancy. It was kinda "slimey". Good flavor, though.
Most helpful
Most positive
Least positive
Newest
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...
1/26/2009
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 ...
3/27/2008
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 g...
4/25/2008
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...
6/9/2008
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 fla...
4/9/2008
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 p...
4/1/2008
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!
4/4/2008
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 ...
4/8/2008
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 lu...