Portobello Mushroom Pilaf For Healthy and Delicious Flavors [Recipe]

This Portobello mushroom pilaf is very nutritious and extremely flavorful, making it the perfect dinner for a side dish any time of the week. You can make this meal in about one hour and with little effort.

Try This Easy-To-Make Tasty Portobello Mushroom Pilaf

Why make a pilaf?

A pilaf is a rice dish that involves cooking the rice or wheat in broth or stock. It also contains spices, vegetables, and in some cases meat. Because of the cooking technique, it results in a much tastier flavor, combined with delicious aromas.

To prepare this meal, you will need vegetable oil, Portobello mushrooms, onion, garlic, pearl barley, chicken broth, salt, pepper, and dill weed.

You can substitute some of these ingredients. Try using olive oil, green onions, garlic powder, quinoa, rice, vegetable stock, parsley, cilantro, or oregano.

Start by cooking the onion, mushrooms, and garlic in oil, allowing the onion and mushrooms to brown and soften, which should take a little over 5 minutes. You can then add the barley and cook for a few more minutes, seasoning to taste.

Allow the mix to boil over high heat, then reduce the heat, and place the lid on. Get everything to cook for 45 minutes or more, until the barley becomes soft.

You may need more or less time to prepare your pilaf, which is highly dependent on what ingredients and amounts you use. To prevent scorching, check on your pilaf at least twice during the cooking process, and stir things around.

To make your meal more filling, add chicken, beef, pork, shrimp, or tofu. You can also add beans, such as black-eyed peas or chickpeas for crunch and protein.

Serve your Portobello mushroom pilaf warm and top with fresh, chopped cilantro, and a dash of lime juice. For a quick bit of heat, add hot sauce or chili peppers as well.

Portobello Mushroom Pilaf

Ingredients

• 8 oz (200 g) portobello mushrooms, chopped

• 3 cup (720 ml) low-sodium, fat-free chicken broth

• 1 1/4 cup (160 g) pearl barley, uncooked

• 2 tbsp dill weed, snipped

• 1 tbsp vegetable oil

• 1/4 tsp salt

• 1/4 tsp pepper

• 2 cloves garlic, minced

• 1 onion, chopped

Directions

• Heat oil in a saucepan over medium heat.
• Cook mushrooms, garlic and onion for 5 minutes.
• Add the barley. Cook for 2 minutes.
• Add the broth and a pinch of salt and pepper. Bring to boil over high heat.
• Reduce heat and cover saucepan.
• Cook until barley is done, about 45 – 50 minutes.
• Serve hot.
• Enjoy!

Looking to try another tasty mushroom dish? Check out this Beany Mushroom Stir-Fry recipe!