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Byrdhouse Mushroom Barley Pilaf

Byrdhouse Mushroom Barley Pilaf


"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!"
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1 h 15 m servings 227 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 227 kcal
  • 11%
  • Fat:
  • 8.5 g
  • 13%
  • Carbs:
  • 32.2g
  • 10%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 811 mg
  • 32%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  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.

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Read all reviews 83
  1. 118 Ratings

Most helpful positive review

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

I didn't like the consistancy. It was kinda "slimey". Good flavor, though.

Most helpful
Most positive
Least positive

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...

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 ...

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...

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...

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...

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...

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!

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 ...

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...

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