Byrdhouse Mushroom Barley Pilaf Recipe
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Byrdhouse Mushroom Barley Pilaf

By: SunnyByrd  Supporting Member (Click to learn more about Supporting Membership)
"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!"

Rating: This weblink has been rated 44 times with an average star rating of 4.7 Read Reviews (31)

Rate/Review | 803 people have saved this

Prep Time:
15 Min
Cook Time:
1 Hr
Ready In:
1 Hr 15 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 1/4 cup butter
  • 3 cloves garlic, pressed
  • 1 small onion, minced
  • 2 cups sliced mushrooms
  • 1/2 cup dry sherry
  • 2 (13.75 ounce) cans chicken broth
  • 1 cup pearl barley
  • 2 teaspoons dried basil, or to taste
  • salt and pepper to taste
  • 2 tablespoons chopped fresh parsley

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 235 | Total Fat: 9.3g | Cholesterol: 21mg

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 view all reviews »

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 27, 2008 by gina brown Supporting Member (Click to learn more about Supporting Membership)
Wow!! So I have had barley maybe three times in my life and this was so good..I will make... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 25, 2008 by KymInNM 
This was very flavorful and hearty. I used coconut oil instead of butter, fresh basil, and veg... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 27, 2008 by Chef4Six 
FANTASTIC!!!!! This was soooo delicious! I would give it 10 stars if I could! I sauted the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 4, 2008 by iceemama 
This is delicious!!! I have only ever had barley in soup so I wasn't sure what to expect. It... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 9, 2008 by GKT 
This was a nice, easy, healthy option for dinner. I made a few adjustments...added some... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 9, 2008 by Quilts2 
If you enjoy barley (an under used and under rated grain) this is an excellent recipe. I used... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 1, 2008 by 5galsandadad 
Sooooo good! Thanks SunnyByrd! My husband and I loved it! I did not change a thing! It is... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 13, 2009 by handbanana 
Wonderful! Subbed olive oil for butter eliminated garlic since I can't eat it while... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 26, 2009 by Alison 
I added fresh spinach and red pepper when sauteeing the onions, garlic, and mushrooms. I also... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 8, 2008 by sanzoe 
This was fantastic! I will be making this again soon. Barley is so good for you and this... MORE

 
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