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+ servings
Barley and Mushroom Pilaf
Barley is a very versatile grain and makes a great base for many soups and stews. This recipe uses it in place of rice and adds a nice earthy, nut-like flavour and chewy consistency This dish is hearty enough to serve as a main dish for lighter meals or as a hearty side dish.
Prep & Cook Time: 70 minutes  
Course: Mains
Servings: 4


  • 1 cup barley (rinsed)
  • 4 cups vegetable stock (e.g. mushroom stock or bone broth)
  • 1/4 cup fresh shiitake mushrooms, sliced or ½ oz (14g) dried sliced shiitake mushrooms
  • 11/2 cups yam, coarsely chopped
  • 1 bunch kale, destemmed and chopped
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1/4 tbsp ground pepper
  • 1 cup cashews, chopped
  • 1 tbsp coconut oil


  • On the stovetop, heat coconut oil in a large, flat bottom pan or wok.
  • Toss in onions and mushrooms. Saute for 5 minutes or until onions are translucent.
  • Add drained barley, broth/stock, yam, garlic and black pepper. Let simmer gently for approx. 45 minutes or until barley is cooked/soft. (Tip: soaking your barley overnight in water can speed up the cooking process to 15-20 minutes)
  • Stir in the chopped kale near the end of the cooking time.
  • Once barley is soft and most of the liquid is absorbed, turn off the stove. Stir once and let sit for 15 minutes.
  • Divide equally and sprinkle with chopped cashews.


BONUS: On a busy day, make this in your slowcooker by tossing in all of the ingredients, cover with lid and cook on low for 3-4 hours. Still allow 15 minutes for pilaf to sit after cooking.
Download a printable PDF
Photo by Lucas Lobak Neves
Photo by Yalamber Limbu