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Barley Mushroom Pilaf

Barley Mushroom Pilaf

Barley Mushroom Pilaf
Yields 4-6 servings


1 Tbsp. olive oil
1 C. sliced cremini mushrooms
1/2 C. chopped shallots
1 C. Shiloh Farms Organic Hulless Barley or PureLiving Organic Sprouted Barley
3 C. vegetable broth
1/2 C. frozen peas
2 Tbsp. minced fresh rosemary
Shiloh Farms Himalayan Pink Salt, to taste
1/4 C. grated fresh Parmesan Cheese (optional)


1. Heat olive oil in large saucepan; add mushrooms and shallots and sauté 5-10 minutes, or until tender
2. Stir in barley and toast lightly before adding broth
3. Bring to a boil, then reduce heat and simmer 1 hour, or until barley is tender and liquid is absorbed
4. During final 5 minutes of cooking time, stir in peas and rosemary; season to taste
5. Sprinkle Parmesan Cheese over pilaf and serve

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