Pearl Barley Pilaf with Porcinis & Peas

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I have some exciting news, Dear Readers!  You might have noticed the Cooking Light Bloggers’ Connection Member badge on the right sidebar – I’m happy to announce that I’ve partnered with Cooking Light and a couple times a month I’ll be sharing some of their fantastic recipes and food-related articles. 

Get ready to be inspired, in a very healthy/delicious way… 

Now that spring has arrived, I’ve been looking for fresh ideas to spring clean my go-to sides…when I found a recipe for barley pilaf I couldn’t wait to give it a try.

I’m not going to share the full recipe here because I hardly made any changes to it at all.  The original recipe (Barley Pilaf with Sautéed Mushrooms) calls for sautéed button mushrooms, but to give this dish more of a springtime flair I went with peas instead.  (I used frozen peas that I thawed – I just stirred them in at the end along with the parsley; you could use blanched fresh peas instead of frozen if you prefer.)  In addition to peas, I would have also added some chopped fresh mint if I had it on hand.  Or I think asparagus would have been fantastic.  (I still used the porcini mushrooms that the recipe calls for – their earthy, umami flavor was the perfect compliment for the nuttiness of the barley.)

It was a lovely side, very hearty and earthy, but still with a springtime touch.  If you’re planning to serve lamb for a springtime fête (or for Easter dinner!), I think this dish would be a perfect addition to the meal. 

What are some of your favorite side dishes?  Please feel free to share in the comments, and leave a link if you want!

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Hello! I’m Faith and I write An Edible Mosaic. This is my recipe collection of international favorites and updated American classics, with an emphasis on seasonal dishes. I focus on real foods that sustain body and mind, bring people together, and make a house a home. Welcome to my mosaic of recipes.

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