Dinner

A cozy, spoonable pilaf built on chewy barley, savory mushrooms, and gently sweet fennel. Simple, grounding, and deeply satisfying. This is the kind of meal that settles you without weighing you down.

Servings: 4
Time: Prep 15 minutes · Cook 40–45 minutes · Total ~1 hour

Ingredients

Grain Base

• 1 cup hulled barley, rinsed
• 3 cups vegetable broth or water
• Pinch of salt

Vegetables & Aromatics

• 8 oz baby bella mushrooms, sliced
• 4 oz shiitake mushrooms, stems removed, sliced, any mushrooms work well here
• 2 fennel bulbs, green stems and roots removed
• 1 medium onion or 1 large shallot, diced
• 4 cloves garlic, minced
• Fresh ground black pepper
• Salt, to taste

Herbs

• 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
• Optional: chopped fresh parsley for finishing

Method

1. Preheat the oven to 425°F and line a baking sheet with parchment paper.
2. Slice the fennel into 1/2 inch thick wedges and arrange in a single layer on the baking sheet, along with any additional vegetables to be roasted. Sprinkle lightly with salt and freshly ground black pepper. Roast 25–30 minutes, turning once halfway through, until tender and lightly caramelized.
3. Meanwhile, cook the barley in vegetable broth or water with a pinch of salt until tender and pleasantly chewy, about 30–35 minutes. Drain any excess liquid and set aside.
4. While the barley cooks, warm a large skillet or wide pot over medium heat. Add the mushrooms and cook, stirring occasionally, until they release their moisture and begin to brown.
5. Add the onion or shallot and cook until softened and fragrant. Stir in the garlic and thyme and cook for about 30 seconds.
6. Add the cooked barley and roasted fennel to the pan and stir gently to combine, allowing everything to warm through and absorb the flavors, 3–5 minutes.
7. Season with additional salt and fresh ground black pepper to taste. Remove from heat and finish with fresh parsley if using. Serve warm.

Taste & Texture Notes

This pilaf is spoonable and cozy, not dry or fluffy. Barley should remain pleasantly chewy, mushrooms deeply savory, and fennel soft with a subtle sweetness that rounds out the dish. The overall flavor is simple and grounding, letting the ingredients speak without competing.

Make It Yours

• Make it a full meal: Fold in cooked white beans or lentils, or serve with baked tofu or tempeh on the side.
• Add greens: Stir in a handful of spinach or arugula just before serving.
• Seasonal flex: Use any favorite mushrooms on hand, or swap fennel for leeks if preferred.
• Looser pilaf: Add a splash of reserved warm broth at the end for a softer, spoonable texture.
• Brighten if desired: Finish with a squeeze of lemon or splash of white wine vinegar for contrast.

---