Barley and Mushroom Pilaf

This earthy-flavored pilaf with mushrooms and nutty toasted barley will really stick to your ribs!

Serves: 4Hands-on: 15 minutesTotal: 40 minutesDifficulty: Easy

Serves: 4


  • 3 Tbsp. vegan margarine, divided
  • 1 cup sliced porcini mushrooms
  • 1 cup sliced shiitake mushrooms
  • 2 ribs celery, diced
  • ½ onion, chopped
  • 1¼ cups cooked barley
  • 3¾ cups vegetable broth
  • 1 bay leaf
  • ¼ tsp. dried sage
  • ½ tsp. dried parsley
  • ½ tsp. dried thyme


  • Heat 2 tablespoons margarine in a large skillet or stock pot over medium-high heat. Sauté mushrooms, celery, and onion until almost soft, about 2–3 minutes. Add barley and remaining margarine and cook for 2 minutes, stirring frequently.
  • Add vegetable broth, bay leaf, sage, parsley, and thyme. Bring to a boil, reduce heat to medium-low, cover, and simmer 20–25 minutes, stirring occasionally, until liquid is absorbed and barley is cooked. Remove bay leaf before serving.