Baked barley and mushroom pilaf is the set-it-and-forget side: pearl barley, cremini mushrooms, and thyme bake in stock until chewy-tender. A splash of tamari at the end makes it taste slow-cooked.
Craving a dish that’s both comforting and incredibly satisfying? Look no further than this Baked Barley and Mushroom Pilaf! The wonderfully chewy texture of barley pairs perfectly with savory, earthy mushrooms for a side dish so hearty, it could steal the show. This hands-off, oven-baked method ensures every grain is perfectly cooked and infused with flavor, without any risk of sticking to the pan. It’s the ultimate cozy meal you’ll want to make again and again.
Ingredients
• 1 cup / 200g (7.1 oz) pearl barley
• 2 tablespoons / 30g (1.06 oz) butter (or vegan butter)
• 2 cups / 6 oz / 170g quartered cremini mushrooms
• 1 large onion, minced
• 1/4 teaspoon dried thyme
• 1 2/3 cups / 400ml Vegetable Stock
• 2 teaspoons (10 ml / 0.3 fl oz) tamari or soy sauce
• 1/2 teaspoon (10 ml / 0.3 fl oz) salt
• Freshly ground black pepper to taste
Instructions
1. Prepare the Barley: Rinse the barley well in a fine-mesh strainer under cold water. Place it in a saucepan, cover with water, and bring to a boil. Cook for 2 minutes, then remove from the heat, cover, and let it stand for 1 hour. Drain thoroughly.
2. Sauté the Aromatics: Preheat your oven to 350°F / 175°C. In a medium flameproof baking dish or Dutch oven, melt the butter over medium heat. Add the quartered mushrooms, minced onion, and dried thyme. Sauté for about 10 minutes, stirring occasionally, until the onions are soft and the mushrooms have started to brown.
3. Combine and Bake: Remove the dish from the heat. Stir in the drained barley, vegetable stock, tamari, salt, and a few grinds of fresh pepper. Cover the dish tightly with a lid or foil and transfer to the preheated oven. Bake for 1 hour, or until the barley is tender and all the liquid has been absorbed.
4. Rest and Serve: For the best texture, let the pilaf rest, covered, for 5-10 minutes after removing it from the oven. Do not stir until just before serving. Fluff with a fork and serve immediately.
Nutritional Information
• Calories: 350kcal
• Carbohydrates: 60g
• Protein: 10g
• Fat: 9g
• Fiber: 12g
• Note: Values are estimated per serving.
Pro Tips
• No Flameproof Dish? No Problem: If you don’t have a flameproof baking dish, simply sauté the mushrooms and onions in a separate skillet. Transfer them to a buttered baking dish, then add the remaining and bake as directed.
• Make it Vegan: Easily substitute the butter with your favorite vegan butter or a good quality olive oil to make this dish completely plant-based.
• Make-Ahead Friendly: This pilaf can be prepared up to 48 hours in advance. To reheat, add a splash of water or stock and warm in a 350°F / 175°C oven for about 20 minutes until heated through.
• Mushroom Magic: While cremini mushrooms are great, using a mix of wild mushrooms will add an even deeper, earthier flavor to the dish.
FAQ
Q: Can I make this barley and mushroom pilaf vegan
A: Absolutely! To make this pilaf completely vegan, simply substitute the butter with an equal amount of high-quality olive oil or your favorite vegan butter. The rest of the ingredients, including the vegetable stock and tamari, are already plant-based.
Q: How can I add more protein to this vegetarian pilaf
A: To boost the protein and make this a complete vegetarian main course, consider stirring in 1 cup (240 ml) of cooked chickpeas, lentils, or edamame at the end of the baking time. You could also top the finished pilaf with toasted nuts like walnuts or pecans for extra protein and a delightful crunch.
Q: Is this baked barley pilaf good for meal prep
A: Yes, this dish is perfect for meal prep! You can store it in an airtight container in the refrigerator for up to 4 days. To reheat, simply add a splash of vegetable stock or water and warm it in the oven at 350°F / 175°C for about 20 minutes, or microwave until heated through.
Q: What other vegetables can I add to this barley bake
A: This recipe is very versatile. Feel free to add other vegetables like diced carrots, celery, or leeks along with the onions and mushrooms. You could also stir in some spinach or kale during the last 5 minutes of resting for added greens.
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Baked Barley and Mushroom Pilaf
Ingredients
Method
- Prepare the Barley: Rinse the barley well in a fine-mesh strainer under cold water.
- Place it in a saucepan, cover with water, and bring to a boil.
- Cook for 2 minutes, then remove from the heat, cover, and let it stand for 1 hour.
- Drain thoroughly.
- Sauté the Aromatics: Preheat your oven to 350°F / 175°C.
- In a medium flameproof baking dish or Dutch oven, melt the butter over medium heat.
- Add the quartered mushrooms, minced onion, and dried thyme.
- Sauté for about 10 minutes, stirring occasionally, until the onions are soft and the mushrooms have started to brown.
- Combine and Bake: Remove the dish from the heat.
- Stir in the drained barley, vegetable stock, tamari, salt, and a few grinds of fresh pepper.
- Cover the dish tightly with a lid or foil and transfer to the preheated oven.
- Bake for 1 hour, or until the barley is tender and all the liquid has been absorbed.
- Rest and Serve: For the best texture, let the pilaf rest, covered, for 5-10 minutes after removing it from the oven.
- Do not stir until just before serving. Fluff with a fork and serve immediately.
