Best 3 Byrdhouse Mushroom Barley Pilaf Recipes

Indulge in a culinary journey with Byrdhouse Mushroom Barley Pilaf, a symphony of flavors that will tantalize your taste buds. This hearty and flavorful dish combines earthy mushrooms, nutty barley, and fluffy rice, creating a textural extravaganza. Embark on a delightful adventure with our three unique recipes: a classic rendition brimming with savory goodness, a vegan delight bursting with umami richness, and a gluten-free option that caters to dietary preferences without compromising on taste. Each recipe unfolds a tapestry of flavors, promising a satisfying and memorable dining experience. Whether you're a seasoned cook or a culinary novice, Byrdhouse Mushroom Barley Pilaf is an invitation to savor the essence of wholesome ingredients and create a dish that nourishes both body and soul.

Check out the recipes below so you can choose the best recipe for yourself!

MUSHROOM BARLEY PILAF

Mushroom Barley Pilaf image

This is a nice side dish to serve as an alternative to rice or potatoes. Hearty and healthy - low fat, high fibre, and a good source of protein. I like to make extras and take it to work as a healthy lunch.

Provided by Heather Plett

Categories Grains

Time 40m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1 lb mushroom, quartered
1 tablespoon olive oil
2 carrots, diced
1 onion, chopped
2 garlic cloves
2 cups chicken broth or 2 cups vegetable broth
1 cup pearl barley
1 (8 ounce) can lentils, rinsed and drained
1/4 cup chopped fresh parsley
salt and pepper

Steps:

Preheat oven to 425 degrees. Spray rimmed baking sheet with cooking spray. Place mushrooms on prepared baking sheet in single layer. Roast for 15 minutes, stirring once.
In a large saucepan, heat oil over medium heat, cook carrots, onions, and garlic for 6 to 8 minutes or until vegetables soften. Stir in chicken broth, 1 1/2 cup water and barley. Cover and bring to a boil. Reduce heat to simmer. Cook, covered, for 20 minutes, stirring occasionally, or until barley is tender and almost all the liquid is absorbed. Gently stir in mushrooms and lentils. Remove from heat and let stand for 5 minutes. Gently stir parsley into barley mixture.

Nutrition Facts : Calories 171.6, Fat 2.7, SaturatedFat 0.5, Sodium 204.6, Carbohydrate 30.3, Fiber 7.5, Sugar 3.3, Protein 8.4

BARLEY MUSHROOM PILAF

Barley Mushroom Pilaf image

I love barley and I love mushrooms, this is a really good and out of the ordinary potatoe/rice side dish.

Provided by kzbhansen

Categories Lunch/Snacks

Time 35m

Yield 1 batch, 4 serving(s)

Number Of Ingredients 10

Ingredients

1 cup quick-cooking barley
1 (10 ounce) box frozen chopped spinach
3 ounces fresh mushrooms
2 teaspoons dill weed
2 tablespoons olive oil
1 teaspoon salt
1/4 cup walnuts, chopped
1/2 teaspoon pepper
3 garlic cloves, minced
1 cup cheddar cheese, grated

Steps:

Cook barley according to package directions until tender.
Meanwhile wash mushrooms and pat dry.
Heat olive oil in a wide skillet over medium-low heat.
Add nuts and let them cook for a few minutes before adding garlic.
Add garlic to skillet.
Slice mushrooms thinly and when nuts are nicely toasted add the mushrooms.
Increase heat to high.
Add the spinach, dill, salt and 1/2 teaspoons pepper. Stir.
Cook until mushrooms are softened and somewhat shrunk.
The barley should now be cooked dry and be tender by chewy. (If it tastes done but still has water around it, drain excess water.).
Mix barley with the spinach mixture and 1/2 the cheese.
Serve on plates with remaining cheese.
Excellent with garlic toast.

WILD MUSHROOM AND BARLEY PILAF

Wild Mushroom and Barley Pilaf image

Another Heart Healthy recipe. This recipe features Portobellos, but feel free to substitute another variety of wild or cultivated mushroom. Can be made into a vegetarian dish by using vegetable broth in place of chicken broth.

Provided by Debbwl

Categories Low Cholesterol

Time 1h10m

Yield 12 1/2 cup

Number Of Ingredients 9

Ingredients

1 tablespoon vegetable oil
8 ounces portabella mushrooms, coarsely chopped
1 small onion, chopped
2 garlic cloves, minced
1 1/4 cups pearl barley, uncooked
3 cups fat-free low-sodium chicken broth or 3 cups vegetable broth
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons dill weed, snipped or 2 teaspoons dried dill

Steps:

Heat a medium nonstick saucepan over medium heat. Pour the oil into the pan and swirl to coat the bottom. Cook the mushrooms, onion, and garlic for 5 minutes, or until the mushrooms have released some of their juices and the onions are translucent, stirring occasionally.
Stir in the barley; cook for 1 minute. Stir in the broth, salt, and pepper. Bring to a boil over high heat. Reduce the heat to low; cook, covered, for 45 to 50 minutes, or until the barley is tender.
Remove from the heat. Stir in the dillweed.

Tips:

Use high-quality ingredients: The better the quality of your ingredients, the better your pilaf will taste. Look for fresh, flavorful mushrooms, barley, and vegetables.
Sauté the mushrooms and vegetables before adding them to the pilaf: This will help to develop their flavor and prevent them from becoming soggy.
Use a flavorful broth: The broth is what will give your pilaf its flavor, so make sure to use a broth that you enjoy the taste of. You can use chicken broth, vegetable broth, or even beef broth.
Cook the pilaf over low heat: This will help to prevent the barley from becoming overcooked and mushy.
Let the pilaf rest before serving: This will allow the flavors to meld together and the pilaf to absorb all of the broth.

Conclusion:

Byrdhouse Mushroom Barley Pilaf is a delicious and easy-to-make dish that is perfect for a weeknight meal. The pilaf is packed with flavor from the mushrooms, barley, and vegetables, and the creamy sauce makes it extra special. Whether you are a vegetarian or just looking for a healthier option, this pilaf is sure to please.