Caramelized Leek & Cremini Mushroom Barley Pilaf


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5 from 1 vote

Caramelized Leek & Cremini Mushroom Barley Pilaf

Lightly sweet leeks and earthy mushrooms blend amazing flavor in simple side that's absolutely delicious when paired with roast chicken or turkey.
Cook Time40 mins
Course: Side
Cuisine: American
Servings: 5 servings
Calories: 838kcal


  • 2 tsp extra virgin olive oil
  • 3 leeks chopped, rinsed, drained
  • 8 oz package sliced cremini mushrooms 3 cups
  • 1 tsp kosher salt
  • ¼ tsp pepper
  • 1 tsp minced garlic
  • 1 ¾ cups low sodium chicken broth
  • ¾ cup pear barley
  • 1 tsp minced rosemary
  • 1 TB fat free Greek yogurt
  • ¾ tsp Dijon mustard


  • Heat olive oil in a large sauté pan. Add leeks, mushrooms, salt, and pepper and cook over medium-high heat, stirring frequently until leeks are softened and mushrooms are beginning to brown. Add garlic and cook for 1 minute. Add chicken broth, barley, and rosemary and bring to a boil. Reduce to a simmer, cover, and cook for 30 minutes or until barley is tender.
  • Stir in yogurt and mustard and serve.


Feel free to substitute minced fresh sage for the rosemary. This dish would also be delicious with some grated parmesan stirred in for a risotto-like finish.


Calories: 838kcal | Carbohydrates: 166g | Protein: 26g | Fat: 12g | Saturated Fat: 1g | Sodium: 2454mg | Potassium: 1916mg | Fiber: 29g | Sugar: 16g | Vitamin A: 89% | Vitamin C: 39.9% | Calcium: 25.8% | Iron: 57%

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