Food & Cooking Recipes Ingredients Pasta and Grains Roasted Barley Pilaf 3.7 (21) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 4 Pan-roasting the barley gives it a rich, nutty flavor. Ingredients 1 tablespoon olive oil 1 cup pearl barley, rinsed 2 shallots, minced ¼ pound white or wild mushrooms, sliced 2 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat, or water ¾ teaspoon salt Freshly ground black pepper Directions In a heavy, medium saucepan, heat oil over medium heat. Add barley and cook, stirring frequently, for 10 minutes. The barley should start to brown and give off an aroma. Add shallots, and cook for 2 minutes. Add mushrooms, and cook until wilted, 2 to 3 minutes. Add stock and salt. Bring to a boil; then turn down heat to a bare simmer. Cover, and cook for 45 minutes, or until liquid is absorbed. Stir well, season with pepper and more salt, if needed, and serve immediately. Rate it Print