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Barley Pilaf

Barley Pilaf When I have company, I like to have at least one dish that does not require constant watching on the stove top. Here is a refreshing change from rice and potatoes, and it is made in the oven.

Serves 6-7.


  • 1 Tbsp butter
  • 1 Tbsp olive oil
  • 1 medium onion, finely chopped
  • 4 oz mushrooms, finely chopped
  • 1 stalk celery, finely chopped
  • 1/2 bell pepper, finely chopped
  • 1 c pearl barley, rinsed
  • 2 1/2 c water
  • 1/4 c fresh cilantro, minced
  • 2 Tbsp white miso
  • 1 tsp hot Hungarian paprika (or plain paprika with dash of cayenne)
  • 1/3 c chopped raw almonds


  1. Preheat oven to 350 degrees F.
  2. In a large skillet on medium heat, melt the butter in the olive oil. Saute the onion, mushrooms, celery, and bell pepper for 3-4 minutes. Transfer sauteed vegetables to a 2 quart covered casserole dish.
  3. In the same skillet, toast the barley, stirring constantly for 30 seconds or so. Add to casserole.
  4. Stir in water, cilantro, miso, and paprika. Cover and bake one hour. Stir in the almonds and mix everything well. Serve hot.

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