Oven-Baked Barley Pilaf with Mushrooms
A hands-off method for perfectly tender, nutty grains and savory mushrooms
Why This Recipe Works
Baking barley in the oven ensures even cooking and a fluffy texture without the constant monitoring of a stovetop method. This hands-off technique allows the grains to slowly absorb the savory aromatics of sautéed mushrooms and thyme.
Instructions
Adjust an oven rack to the middle position and heat the oven to 375°F. Spread the barley in an even layer in an 8-inch square glass baking dish.
Melt the butter in a medium saucepan over medium heat. Add the onion and salt and cook until the onion is softened and translucent, 5 to 7 minutes. Stir in the mushrooms and thyme and cook until fragrant. Add the water, cover the pot, increase the heat to high, and bring to a rolling boil.
Pour the boiling liquid mixture immediately over the barley and stir to combine. Cover the baking dish tightly with aluminum foil—ensure the seal is secure to trap the steam—and bake until the barley is tender and no liquid remains, 70 to 80 minutes.
Remove the dish from the oven and carefully uncover it. Fluff the barley with a fork to separate the grains, then re-cover the dish and let it sit for 10 minutes to finish absorbing any residual moisture before serving.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat with a splash of water to restore moisture.
What substitutions can I make?
- cremini mushrooms: white button mushrooms
