Roasted Mushroom and Barley Pilaf with Herbs
Earthy roasted mushrooms combined with chewy barley and fresh herbs make a nutritious and satisfying vegetarian side or main dish. This Mediterranean-inspired vegetarian recipe, ready in about 55 minutes, pairs pearled barley, vegetable broth, cremini mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup pearled barley
- 3 cups vegetable broth
- 12 oz, sliced cremini mushrooms
- 3 tbsp, divided olive oil
- 1 tsp, divided salt
- 1/2 tsp, divided black pepper
- 3, minced garlic cloves
- 1 tsp fresh thyme leaves
- 1/4 cup chopped fresh parsley
- 1 tsp lemon zest
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 425°F. Toss 12 oz sliced cremini mushrooms with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet. Roast for 20 minutes until mushrooms are browned and caramelized.
- Step 2: While mushrooms roast, rinse 1 cup pearled barley under cold water. In a medium pot, bring 3 cups vegetable broth to a boil, add barley, 1/2 tsp salt, reduce heat to low, cover, and simmer for 35-40 minutes until tender and liquid is absorbed.
- Step 3: Heat remaining 1 tbsp olive oil in a skillet over medium heat. Add 3 minced garlic cloves and 1 tsp fresh thyme leaves; sauté for 1 minute until fragrant.
- Step 4: Add roasted mushrooms to the skillet and stir to combine with garlic and thyme.
- Step 5: Fluff cooked barley with a fork and fold mushrooms mixture into the barley. Season with remaining 1/4 tsp salt, 1/4 tsp black pepper, 1/4 cup chopped fresh parsley, and 1 tsp lemon zest. Serve warm.
Frequently asked questions
How long does Roasted Mushroom and Barley Pilaf with Herbs take to make?
Total time is about 55 minutes (10 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Roasted Mushroom and Barley Pilaf with Herbs?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pearled barley from drying out.
Can I substitute ingredients in Roasted Mushroom and Barley Pilaf with Herbs?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Roasted Mushroom and Barley Pilaf with Herbs for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Roasted Mushroom and Barley Pilaf with Herbs vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
