Prep time
10 MIN
Total time
25 MIN
Serves
4
The perfect vegetarian side dish to prepare and set aside. It's similar to a mushroom risotto recipe, but made with barley instead of risotto rice, and it’s so fragrant and flavourful, it will leave the whole family saying "yummy!"

Pearl Barley and Mushroom Pilaf Ingredients

  • Garnish:

How to Make Pearl Barley and Mushroom Pilaf

  1. Place 2 tablespoons of butter and oil in the pressure cooker, turn on to sauté. Once melted add chopped onions (shallots) and celery, sauté for three minutes. Add minced garlic, 1 teaspoon of thyme and coriander, continue to sauté for one minute then add barley and toast for one minute. Deglaze the pressure cooker with red wine vinegar, scraping up all the brown bits in the bottom. Add the button mushrooms, cremini, portobello, and shitake mushrooms to the barley and sauté for five minutes, then add ground black pepper, salt, vegetable broth and bay leaves.
  2. Place lid on pressure cooker and lock, turn on to manual: high pressure: 25 minutes, set the valve to seal position.
  3. Once the time is up, let the pressure cooker proceed to do a natural release for 10 minutes, then slowly release the pressure by venting. Remove lid, stir in baby spinach, cover and let wilt for 2 minutes until softened.
  4. Preheat a small frying pan over medium heat, toast almonds for 2-3 minutes until golden brown. Garnish the barley mushroom pilaf with almonds and chopped parsley and pomegranate, if desired. Enjoy!

Recipe Tips

  • If you cannot find pearl barley, pot barely is an adequate replacement and provides an additional nutty flavour.
  • Use chives and/or pomegranate arils as an alternate garnish.
  • Top with parmesan cheese for extra cheesiness.

Recipe Made With

CAMPBELL’S® Ready to Use Vegetable Broth

CAMPBELL’S® Ready to Use Vegetable Broth

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