Forest Mushroom and Pearl Barley Pilaf

Forest Mushroom and Pearl Barley Pilaf

Side Dish 

  • 5


  • Very easy



  • 1 cup pearl barley
  • ¼ cup unsalted butter
  • 1 small onion, finely diced – about 1½ cups
  • 2 bay leaves
  • 2 cups assorted wild (or domestic) mushrooms, cleaned and cut into ¾ inch pieces
  • 1 ounce dried porcini mushrooms, coarsely chopped
  • 2½ cups chicken stock
  • 3 tablespoons minced chives


Preheat oven to 350°F.

Place the All-Clad 3 qt. Sauce Pan over medium high heat. Add the barley and stir for about 5 minutes or until the barley is lightly toasted and fragrant. Add the butter and when it melts add the onions and bay leaf. Sweat the onions until they are soft, then add the mushrooms, dried porcini mushrooms and stock.

Bring the liquid to a boil then cover the pot and place it in the center of the oven.

Bake the pilaf for 50 minutes then remove from the oven and let the pot sit covered and undisturbed for 10 minutes.

Use a fork to fluff the pilaf, incorporating the minced chives. Serve.