Sweet Barley Pilaf

Serves 6


  • 1 Tablespoon olive oil
  • 1 medium onion, diced (2 cups)
  • 4 mushrooms, sliced (1 cup)
  • 1 celery stalk, diced
  • ½ cup slivered almonds
  • 1 cup barley or other whole grain
  • ¼ cup raisins, golden or black
  • Dash of salt
  • 1 Tablespoon each fresh rosemary and marjoram, minced, or ½ tsp dried
  • 2½ cups chicken or vegetable broth, low-sodium

One of our oldest known grains and often unappreciated, barley is high in protein, fiber-rich and filling. With a hint of crunch and sweetness added to its natural nutty flavor, you’ll see that barley is meant for much more than just soup.

Seasoned Cook: Want to switch out the barley? Use farro, rice or quinoa instead.


  • In large saucepan, heat olive oil and sauté onion until translucent. Add mushrooms, celery and almonds. Cook 3-5 minutes.
  • Stir in barley, raisins and seasonings until barley is coated with other ingredients.
  • Add broth and bring to a boil for 2 minutes, cover and reduce heat to simmer for 55 minutes.

Per serving: 245 calories, 9g protein, 35g carbohydrate (8g fiber), 9g fat (1g sat, 8g mono/poly), 70mg sodium