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This miso barley pilaf with mushrooms is savory and hearty, perfect for lunching on a cool autumn afternoon.

Miso Barley Pilaf with Mushrooms

This miso barley pilaf with mushrooms has plenty of carrots, arugula, and tasty root vegetables for the perfect autumn lunch.
Course Dinner, Lunch, Main Course, Side Dish
Cuisine Asian, Japanese
Keyword arugula, barley, carrots, garlic, ginger, grains, green onions, miso, mushrooms, sesame oil, vegetables
Prep Time 35 minutes
Cook Time 50 minutes
Total Time 1 hour 25 minutes
Servings 8 people
Calories 197 kcal


  • 4 carrots peeled and sliced into coins
  • 1 onion chopped
  • 4 garlic cloves minced
  • 2" knob ginger peeled and minced
  • 8 oz shiitake mushrooms sliced
  • 1/4 cup soy sauce
  • 1 T sesame oil
  • 2 T miso
  • 1 1/2 cup pearl barley
  • 1 cup packed arugula


  1. In a large pot over medium-low heat, heat some oil. Add the carrots, onion, garlic and ginger. Season with salt. Saute for 15-20 minutes, stirring occasionally, or until the carrots are fork-tender. Move to a bowl and reserve.
  2. In a large pot over medium heat, heat some oil. Add the shiitake mushrooms and a pinch of salt, then cook for 10-15 minutes, stirring occasionally, until any released liquid has evaporated and the mushrooms are darker. Add the soy sauce and toss the mushrooms until coated, and cook until the soy sauce looks slightly thickened, 1-2 minutes. Add the sesame oil, toss to coat, then move the mushrooms to the same bowl as the carrots.
  3. In the same pot, mix the miso with a splash of the water until broken up, then stir in 4 1/2 cups water and the barley. Place the pot over medium heat, and cook for 20-25 minutes, or until the barley is tender and chewy. Add all of the cooked vegetables and arugula, then mix until combined. Serve warm.