By Grocery List Plus Editorial Staff | Published on June 1, 2026
Serves 8
148 cal · 70 min
Barley Pilaf
Recipe GLPR0074daddf8d9ef
A wholesome and satisfying side dish made with pearl barley, sautéed vegetables, and aromatic broth. Tender barley grains absorb the savory flavors of onions, celery, mushrooms, and bell peppers, creating a comforting pilaf that pairs beautifully with roasted meats or vegetables.
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Ingredients
1 tablespoon vegetable oil
1 cup onion, chopped
1/2 cup celery, chopped
1/2 cup bell pepper, chopped (green or red)
1 cup mushrooms, sliced
1 cup pearl barley, uncooked
1 teaspoon low-sodium vegetable bouillon
2 1/2 cups water
Directions
Wash your hands thoroughly with soap and warm water before preparing the dish.
Heat the vegetable oil in a medium-sized saucepan over medium heat.
Add the chopped onion and celery to the hot oil, stirring occasionally until the onion becomes soft and translucent, about 5 minutes.
Stir in the chopped bell pepper, sliced mushrooms, and pearl barley, mixing well to coat everything with oil.
Pour in the water and add the bouillon cube, stirring until the bouillon is completely dissolved.
Increase the heat to bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the saucepan with a lid, and simmer gently.
Continue cooking for 50 to 60 minutes, or until the barley is tender and all the liquid has been absorbed. The pilaf is ready when the grains are soft and no liquid remains in the bottom of the pan.
Comments
This is a straightforward vegetable and barley side that checks most boxes for a Charlotte kitchen: all ingredients are standard stock at Harris Teeter, Food Lion, or Walmart, with nothing requiring a special trip. The cost per serving runs roughly 60-80 cents, driven by pearl barley at bulk prices and common produce, making it genuinely cheap for eight servings. The stated 70 minutes is honest, though most of that is hands-off simmering time after a five-minute chop-and-sauté, so prep burden is low. The real limit is that pilaf is a side dish, not a meal, and it does not reheat particularly well—grains firm up overnight, so this is best eaten the same night or used as a component in something else the next day.
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