Barley, Mushroom & Green Bean Pilaf
Recipe / Adam Guthrie
Pilaf is traditionally made with rice but you
can use any grain. Here I’ve used barley, which
gives a nice creamy texture. You can turn leftovers
into burgers the next day.
Serves: 41 onion, finely diced
2 cloves garlic, chopped
1 tsp dried oregano
4 cups sliced mushrooms
1½ cups pearl barley
6 cups liquid vegetable
stock2 cups green beans,
chopped into small
pieces
½ cup nutritional yeast
1 cup chopped parsley
Salt & pepper,
to tasteHeat deep frying pan on high heat. Add diced onion
and garlic and sauté for 2 mins. Add dried oregano,
mushrooms and barley and mix well.
Add stock and mix well. Cover with lid and bring
to boil. When boiling, reduce heat to low and cook
until stock has been absorbed and barley is soft,
about 30 mins.
Add green beans, nutritional yeast and chopped
parsley. Mix well, season with salt and pepper to
taste and serve.EatWell | 43EWL026_034-043 CR Pilafs-PR.indd 43EWL026_034-043 CR Pilafs-PR.indd 43 5/08/2019 11:23:25 AM5/08/2019 11:23:25 AMBarley, Mushroom & Green Bean Pilaf
Recipe / Adam Guthrie
Pilaf is traditionally made with rice but you
can use any grain. Here I’ve used barley, which
gives a nice creamy texture. You can turn leftovers
into burgersthenext day.
Serves: 41 onion, finely diced
2 cloves garlic, chopped
1 tsp dried oregano
4 cups sliced mushrooms
1½ cups pearl barley
6 cups liquid vegetable
stock
2 cups green beans,
chopped into small
pieces
½ cup nutritional yeast
1 cup chopped parsley
Salt & pepper,
to tasteHeat deep frying pan on high heat. Add diced onion
and garlic and sauté for 2 mins. Add dried oregano,
mushrooms and barley and mix well.
Add stock and mix well. Cover with lid and bring
to boil. When boiling, reduce heat to low and cook
until stock has been absorbed and barley is soft,
about 30 mins.
Add green beans, nutritional yeast and chopped
parsley. Mix well, season with salt and pepper to
taste and serve.
EatWell | 43