This double mushroom barley pilaf is a deeply savory, comforting side dish that feels special enough for holidays yet simple enough for a cozy weeknight. With layers of earthy mushroom flavor, aromatic herbs, and perfectly tender pearl barley, it delivers a satisfying, plant-based dish that pairs beautifully with many main courses.

Why You’ll Love This Recipe

This recipe builds rich flavor using both dried and fresh mushrooms, creating depth without complicated techniques. Pearl barley gives the pilaf a pleasantly chewy texture, while shallots, herbs, and a splash of white wine round everything out. It is naturally vegan, easy to prepare ahead of time, and hearty enough to please everyone at the table.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1.5 tablespoons porcini oil (or truffle oil or extra virgin olive oil)
¾ cup shallots, finely minced
6 ounces cremini mushrooms, trimmed and diced small
½ cup dried porcini mushrooms, rehydrated and finely minced
1 cup pearl barley, rinsed
½ cup dry white wine
3 cups vegetable broth (preferably reserved mushroom soaking liquid)
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 teaspoons dried herbs (such as Herbs de Provence)
2 tablespoons dairy-free Romano-style cheese, finely grated (optional, for garnish)

Directions

Heat a heavy-bottomed saucepan with a tight-fitting lid over medium heat. Add the porcini oil and allow it to warm gently.

Add the minced shallots and diced cremini mushrooms. Sauté, stirring occasionally, until the vegetables soften and the mushrooms release their moisture, about 6 to 8 minutes.

Stir in the pearl barley, rehydrated porcini mushrooms, salt, pepper, and dried herbs. Cook for 1 to 2 minutes, stirring constantly, until the barley smells lightly toasted.

Increase the heat to medium-high and pour in the white wine. Stir and scrape the bottom of the pan with a wooden spoon until the wine is mostly absorbed.

Add the vegetable broth and bring the mixture just to a boil. Cover the pan, reduce the heat to low, and maintain a gentle simmer.

Cook undisturbed for 50 to 60 minutes, until the barley is tender but still slightly chewy. If excess liquid remains, uncover the pan and simmer for an additional 5 minutes until mostly absorbed.

Fluff the pilaf with a fork or rice paddle. Garnish with dairy-free cheese if desired and serve warm.

Servings and timing

Servings: 4
Prep time: 15 minutes
Cook time: 55–60 minutes
Total time: approximately 1 hour 15 minutes

Variations

For extra richness, add a tablespoon of plant-based butter at the end before serving.
For a stronger mushroom flavor, substitute part of the vegetable broth with additional mushroom soaking liquid.
For a herb-forward version, finish the dish with freshly chopped parsley or thyme.
For a nutty twist, stir in toasted walnuts or almonds just before serving.

Storage/Reheating

Store leftover barley pilaf in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop with a splash of water or vegetable broth, or warm in the microwave until heated through, stirring halfway for even warming.

FAQs

Can I make this dish ahead of time?

Yes, this pilaf can be prepared a day in advance and reheated just before serving without losing flavor or texture.

Is pearl barley the same as hulled barley?

No, pearl barley cooks faster and has the outer bran removed, making it ideal for this recipe.

Can I use other dried mushrooms instead of porcini?

Yes, a mixed variety of dried mushrooms works well if porcini are unavailable.

Do I need to soak the barley first?

Soaking is optional. Unsoaked barley gives a pleasantly chewy texture, while soaked barley will be softer.

What can I use instead of white wine?

You can substitute additional vegetable broth with a small splash of lemon juice for acidity.

Is this recipe completely vegan?

Yes, as written it is fully vegan when using dairy-free cheese or omitting the garnish.

Can I freeze mushroom barley pilaf?

Freezing is possible, but the texture of the barley may soften slightly after thawing.

What main dishes pair well with this pilaf?

It pairs well with roasted vegetables, grilled poultry, or plant-based protein dishes.

How do I prevent the barley from sticking?

Using a heavy-bottomed pan and avoiding frequent stirring during simmering helps prevent sticking.

Can I double the recipe?

Yes, simply use a larger pot and maintain the same cooking time, checking liquid levels as it simmers.

Conclusion

Double mushroom barley pilaf is a satisfying, flavor-packed dish that showcases how simple ingredients can create something truly special. With its rich mushroom base and comforting texture, it’s a versatile recipe you’ll want to make again and again, whether for a holiday table or an everyday meal.

Print