This Mushroom-Barley Pilaf is earthy comfort food with toasted pearl barley, savory mushrooms, tender onions and celery, and herbs. It works beautifully as a side, a light main, or something to meal prep.
Mushrooms and barley go really well together, so if you love the cozy, earthy flavors in this pilaf, you'll definitely want to try my Mushroom Barley Soup too. It has the same savory mushroom-and-barley comfort, just in a warm, spoonable bowl.
For something lighter and brighter but still great side-dishes, my Instant Pot Vegetable Pearl Couscous and Vegan Pearl Couscous Salad are a fresh, tangy option.
Finally, for a more traditional Mediterranean-style grain dish, my Bulgur Pilaf with Vegetables is a perfect cousin to this recipe-fluffy, satisfying, and full of wholesome ingredients.
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Why I Love This Recipe
- Pearl barley has a chewy texture that makes this dish feel hearty without being heavy.
- Nothing fancy here, just everyday basics that come together beautifully.
- It reheats really well, so it's great for make-ahead lunches or easy weeknight dinners.
- I can serve it alongside roasted vegetables, a salad, or enjoy it as a simple plant-based main dish.
Ingredients
Mushrooms: Cremini, white button mushrooms, shiitake, or a mix of wild mushrooms all work well and add different flavors.
Veggie Broth: I like to use Better Than Bouillon base paste so I can control the broth's flavor. Just mix 1 tablespoon of the paste and 2 ½ cups of water.
Pearl Barley: I use Bob's Red Mill pearl barley for this recipe. Be sure to use regular pearl barley (not quick-cooking or instant), since faster-cook varieties will soften much sooner and require adjusted cooking times.
See the printable recipe card for quantities and a full list of ingredients.
Variations
- Stir in 2-3 minced garlic cloves with the onions
- Use fresh parsley instead of dried
- Stir in baby spinach or kale during the last few minutes of cooking for a little color.
- A squeeze of lemon juice or a bit of zest right before serving brightens everything up.
- Toss in chickpeas, white beans, or cooked lentils
How To Make Mushroom-Barley Pilaf
See the complete printable recipe card below for the details.
Step 1: Toast the barley - Add the pearl barley to a dry pot over medium heat. Stir for a few minutes until it smells lightly nutty and toasted.
Step 2: Sauté the aromatics - Add the vegan butter, then stir in the chopped onion and celery. Cook for about 5 minutes, until softened and fragrant.
Step 3: Cook the mushrooms - Add the sliced mushrooms and cook, stirring occasionally, until they release their moisture and begin to brown.
Step 4: Add broth and herbs - Pour in the toasted barley, vegetable broth, thyme, parsley, salt, and black pepper. Bring to a simmer, then cover and cook until the barley is tender.
Step 5: Cover and simmer - Cover the pot and cook the barley pilaf over low heat for about 50 minutes, until the barley is tender and most of the broth is absorbed.
Step 6: Fluff and serve - Remove from the heat and fluff the pilaf with a spoon. Taste and adjust seasoning, then serve warm with fresh parsley if desired.
Top Tips
- Barley can vary by brand and age, so cooking time may differ slightly. If it's still chewy after 50 minutes, add a splash more broth if needed and simmer a bit longer, uncovered, until fully tender.
- Don't rush the mushrooms. Let them cook long enough to release their moisture and brown a bit.
- Keep the heat low once simmering. Barley cooks best with a gentle simmer, so it becomes tender without drying out.
Serving Suggestions
- This pilaf is earthy, so a drizzle of a creamy vegan sauce like Lemon Herb Tahini Sauce or Lemon Dill Yogurt Sauce adds brightness and richness, balancing the earthy mushrooms and making the pilaf feel extra special.
- Pair it with Sheet Pan Oven Roasted Vegetables
- Serve alongside a fresh green salad with an Easy Lemon Vinaigrette
- Serve with Smoked Tofu or Daring Chicken
Mushroom-Barley Pilaf FAQS
Yes. This pilaf is a great make-ahead dish. The flavors deepen as it sits, and it reheats beautifully for easy lunches or weeknight dinners.
Store leftover pilaf in an airtight container in the refrigerator for up to 4-5 days.
Yes. Let it cool completely, then freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Don't leave me hanging - drop a comment and tell me how this Mushroom-Barley Pilaf turned out! Was it love at first bite, surprisingly edible, or a full-on yuck? And if my directions helped (or didn't), please let me know so I can keep improving these recipes for you.
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Recipe Card
Mushroom-Barley Pilaf
Ingredients
- 1 cup pearl barley
- 2 tablespoons vegan butter
- 1 medium onion diced
- 1 cup celery diced
- 12 ounces mushrooms sliced (~4 ½ cups); cremini, shiitake, white buttons, or mixed wild mushrooms work well.
- 2½ cups vegetable broth or 1 tablespoon of Better than Bouillon and 2 ½ cups of water.
- 1 teaspoon salt to taste
- ½ teaspoon ground black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- fresh parsley for garnish
- squeeze lemon juice optional
- drizzle lemon herb tahini sauce optional
Instructions
- Toast the barley: In a dry medium-sized saucepan, toast the barley over medium heat for about 4 minutes, shaking the pan occasionally, until lightly browned and fragrant. Transfer to a bowl and set aside.
- Cook the vegetables: In the same saucepan, melt the vegan butter over medium heat. Add the onion and celery and cook for about 5 minutes, until softened. Add a pinch of salt as it cooks to layer the flavors.
- Add the mushrooms: Stir in the mushrooms and cook for about 6 minutes, until tender and their liquid has released and evaporated.
- Simmer the pilaf: Stir in the toasted barley, vegetable broth, salt, pepper, parsley, and thyme. Bring to a boil over high heat, then reduce to low. Cover and simmer for 50 minutes or until tender. Once softened, if there's excess liquid, uncover and cook until all liquid is absorbed.
- Finish and serve: Remove from heat. Taste and adjust seasoning as needed. Serve with fresh chopped parsley, a squeeze of lemon juice, or a drizzle of lemon-herb tahini dressing if desired.
Regi Pearce says
Mushroom Barley Pilaf feels like comfort food you can actually feel good about eating. It's warm, earthy, and great as a side dish.