55mBarley Lentil Mushroom Pilaf
A hearty vegan Mediterranean barley pilaf with brown lentils, cremini mushrooms, carrots, onion, lemon, and parsley. Built as a satisfying one-pot family dinner with whole grains, legumes, and savory vegetables.
- Energy
- 421 calories per serving
- Protein
- 16 g per serving
- Carbs
- 70.4 g per serving
- Fat
- 11.2 g per serving
- Sodium
- 734 mg per serving
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Cook this recipe
- water-3.5 cups
- carrots-2 medium
- yellow onion-1 medium
- cremini mushrooms-8 oz
- garlic-3 cloves
- pearled barley-1 cup
- dried brown lentils-0.75 cups
- fresh parsley-0.5 cups
- olive oil-3 tbsp
- fresh lemon juice-2 tbsp
- salt-1.25 tsp
- dried oregano-1 tsp
- ground cumin-0.5 tsp
- black pepper-0.5 tsp
Dice the onion and carrots, slice the mushrooms, mince the garlic, rinse the barley and lentils, juice the lemon, and chop the parsley.
Keep the knife blade angled away from your fingers while dicing and slicing.
Heat the olive oil in a large pot over medium heat. Add the onion and carrots and cook for 5 minutes, stirring often, until the onion is softened and fragrant.
Keep the pot handle turned inward to help prevent spills while stirring.
Add the mushrooms and cook for 6 to 8 minutes, stirring occasionally, until they release moisture and begin to brown at the edges.
Stir in the garlic, barley, lentils, oregano, cumin, salt, and black pepper. Cook for 1 minute, stirring well to coat the grains and lentils with the seasoned oil.
Add the water and bring to a steady boil. Reduce the heat to low, cover, and simmer for 35 to 40 minutes, until the barley and lentils are tender and most of the liquid is absorbed.
Use caution around the covered pot, as escaping steam can burn.
Turn off the heat and let the pilaf stand, covered, for 5 minutes so the grains can finish steaming.
Stir in the lemon juice and parsley. Taste and adjust seasoning with salt and black pepper if needed, then serve the pilaf warm as a main course.
Lift the lid away from your face to avoid burns from hot steam.
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