Recipe: Mushroom & Herb Barley Pilaf

Last updated: December 22, 2020, at 12:29 p.m. PT

Originally published: December 22, 2020, at 11:56 a.m. PT

Lentils with shredded red onion and carrots

This dish can be served warm or at room temperature. If you use pearled barley, you can cut the cooking time to 20-30 minutes.


  • 1 cup hulled barley
  • Sea salt
  • ¼ cup avocado oil
  • 2 shallots, sliced into rings
  • 12 ounces mushrooms (shiitake, maitake and/or chanterelle), cut into large pieces
  • Freshly ground black pepper
  • 2 sprigs of thyme, leaves picked and stems discarded
  • 1 garlic clove, minced
  • 3 tablespoons butter or olive oil
  • 1 cup chopped fresh cilantro
  • 1 cup chopped fresh parsley
  • ½ lemon, juiced
  • ¼ cup shredded parmesan cheese


  1. Cook barley in a pot of boiling, salted water for 50-60 minutes or until tender. Drain excess water and set aside to cool.
  2. Heat oil over medium-high heat and add shallots, cooking until softened. Add mushrooms and cook until browned. Season with salt and pepper.
  3. Add thyme, garlic and butter and toss for 2 minutes or until fragrant. Pour mushroom mixture over barley and toss. Add cilantro, parsley, and lemon juice and mix thoroughly.
  4. Serve topped with parmesan cheese.
Category: Recipes