Recipe combo

Barley Lentil Mushroom Pilaf

Name: Barley Lentil Mushroom Pilaf
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 servings
Ingredients: 1.5 fl oz Olive oil - 3 tablespoons; 1 ct Yellow onion, diced - 1 medium; 2 ct Carrots, diced - 2 medium; 0.5 lb Cremini mushrooms, sliced - 8 ounces; 3 ct Garlic, minced - 3 cloves; 0.25 qt Pearled barley, rinsed - 1 cup; 0.75 cup Dried brown lentils, rinsed - 3/4 cup; 1 tsp Dried oregano - 1 teaspoon; 0.5 tsp Ground cumin - 1/2 teaspoon; 0.88 qt Water - 3 1/2 cups; 0.38 tbsp Salt - 1 1/4 teaspoons; 0.5 tsp Black pepper - 1/2 teaspoon; 1 fl oz Fresh lemon juice - 2 tablespoons; 0.5 cup Fresh parsley, chopped - 1/2 cup

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.

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Ingredients and instructions

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

Ingredients

3 Tablespoon Olive oil - 3 tablespoons
1 Count Yellow onion, diced - 1 medium, diced
2 Count Carrots, diced - 2 medium, diced
8 Ounce Cremini mushrooms, sliced - 8 ounces, sliced
3 Count Garlic, minced - 3 cloves, minced
1 Cup Pearled barley, rinsed - 1 cup, rinsed
0.75 Cup Dried brown lentils, rinsed - 3/4 cup, rinsed
1 Teaspoon Dried oregano - 1 teaspoon
0.5 Teaspoon Ground cumin - 1/2 teaspoon
3.5 Cup Water - 3 1/2 cups
1.25 Teaspoon Salt - 1 1/4 teaspoons, Plus more if needed for final seasoning.
0.5 Teaspoon Black pepper - 1/2 teaspoon, Plus more if needed for final seasoning.
2 Tablespoon Fresh lemon juice - 2 tablespoons, juiced
0.5 Cup Fresh parsley, chopped - 1/2 cup, chopped

Instructions

Prepare the ingredients
1. *Dice the onion and carrots*, *slice the mushrooms*, mince the garlic, rinse the barley and lentils, juice the lemon, and chop the parsley.
Sauté onion and carrots
2. 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*.
Brown the mushrooms
3. Add the mushrooms and cook for *6 to 8 minutes*, stirring occasionally, until they release moisture and begin to *brown at the edges*.
Toast grains, lentils, and seasonings
4. 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.
Simmer the pilaf
5. 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.
Rest covered
6. Turn off the heat and let the pilaf stand, covered, for *5 minutes* so the grains can *finish steaming*.
Finish and serve
7. 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*.