Barley pilaf with mushrooms
6 servings
55 minutes
Barley pilaf with mushrooms is a traditional dish of Czech cuisine that combines simplicity and rich flavor. Historically, barley was one of the main cereal crops in the Czech Republic, and its use in hot dishes reflects the country's rural gastronomy. This pilaf has a rich, nutty aroma of barley that pairs wonderfully with the earthy taste of mushrooms and the softness of sautéed onions. Thyme and parsley add fresh, herbal notes, while chicken broth makes the texture particularly juicy and rich. This dish is perfect for a cozy family dinner, especially on cool evenings when you want to warm up with aromatic and nourishing food. It can be served as a standalone dish or complemented with fresh vegetables and a glass of white wine for a fuller taste experience.
1
Place the pan over medium heat, toast the barley in it, shaking the pan occasionally. After 4 minutes, transfer the grains to a bowl.
- Barley: 200 g
2
In the same pan, melt the butter. Add the onion and sauté for 5 minutes. Add the mushrooms, fry for about 10 minutes until the mushrooms are soft and the liquid has completely evaporated.
- Butter: 30 g
- Onion: 1 head
- Fresh mushrooms: 300 g
3
Add barley, pour in broth and 200 ml of water, sprinkle with salt, pepper, and thyme. Bring to a boil over high heat. Reduce the heat. Cover and cook for 30 minutes until the barley is completely soft. Remove from heat and add parsley.
- Barley: 200 g
- Chicken broth: 350 ml
- Parsley: to taste