Barley Lentil Mushroom Pilaf

Servings: 4 · Prep: 10 min · Cook: 45 min · Total: 55 min

Ingredients

• 3 tablespoons olive oil
• 1 medium yellow onion
• 2 medium carrots
• 8 oz cremini mushrooms
• 3 cloves garlic
• 1 cup pearled barley
• 3/4 cup dried brown lentils
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 3 1/2 cups water
• 1 1/4 teaspoons salt
• 1/2 teaspoon black pepper
• 2 tablespoons fresh lemon juice
• 1/2 cup fresh parsley

Equipment

Measuring Cups; Measuring Spoons; Cutting Board; Chef’s knife; Wooden spoon; Large pot with lid; measuring cups; measuring spoons; cutting board; chef’s knife; wooden spoon; large pot with lid

Steps

1. Prepare the ingredients. Dice the onion and carrots, slice the mushrooms, mince the garlic, rinse the barley and lentils, juice the lemon, and chop the parsley.
   • 1 Count yellow onion — diced
   • 2 Count carrot — diced
   • 8 ounces cremini mushroom — sliced
   • 3 Count garlic — minced
   • 1 cup barley — rinsed
   • 3/4 cup brown lentils — rinsed
   • 2 tablespoons lemon juice — juiced
   • 1/2 cup parsley — chopped

   Keep the knife blade angled away from your fingers while dicing and slicing.

2. Sauté onion and carrots. 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.
   • 3 tablespoons olive oil
   • 1 Count yellow onion — diced
   • 2 Count carrot — diced

   Keep the pot handle turned inward to help prevent spills while stirring.

3. Brown the mushrooms. Add the mushrooms and cook for 6 to 8 minutes, stirring occasionally, until they release moisture and begin to brown at the edges.
   • 8 ounces cremini mushroom — sliced
4. Toast grains, lentils, and seasonings. 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.
   • 3 Count garlic — minced
   • 1 cup barley — rinsed
   • 3/4 cup brown lentils — rinsed
   • 1 teaspoon oregano
   • 1/2 teaspoon ground cumin
   • 1 1/4 teaspoons Salt
   • 1/2 teaspoon Ground Black Pepper
5. Simmer the pilaf. 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.
   • 3 1/2 cups Water

   Use caution around the covered pot, as escaping steam can burn.

6. Rest covered. Turn off the heat and let the pilaf stand, covered, for 5 minutes so the grains can finish steaming.
7. Finish and serve. 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.
   • 2 tablespoons lemon juice — juiced
   • 1/2 cup parsley — chopped

   Lift the lid away from your face to avoid burns from hot steam.

https://plumtally.com/recipes/barley-lentil-mushroom-pilaf-rup6al3v42ie