Mushroom-Barley Pilaf

This is so unbelievably crazy good. It was only so-so until I added the parmesan, and then something just happened. Suddenly all the flavors were perfectly balanced (whereas before the rosemary had been a bit overpowering).

1-1/2 c sliced mushrooms (I like baby bellas)
1/2T butter
2T chopped green onions (I used shallot and only about a teaspoon, and it was fine)
1c cooked barley (I used a mixture of barley & farro and that was super yummy)
1/2T chopped fresh rosemary
1/2c chicken broth (or veggie broth, to make it vegetarian)
3-4 T grated fresh parmesan

Saute the mushrooms in the butter for a couple minutes, just to release their water. Add the aromatics (onions, shallots, whatever) and cook for a minute or two.

Add the barley, broth and rosemary to the pan and simmer over low heat for a few minutes.

As you spoon it into your serving (or storage) dish, layer it with the parmesan so it gets all melty and delicious.

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