Foil Packet Mushroom Barley and Herb Pilaf

Quick Recipe Version (TL;DR)

• Yield: 4 servings (as a hearty side) or 2 servings (as a main)
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes

Quick Ingredients

• 1 cup (200 g) quick-cooking pearl barley
• 12 oz (340 g) cremini mushrooms, sliced
• 1 medium shallot, finely chopped (about 1/3 cup)
• 3 garlic cloves, minced
• 2 1/2 cups (600 ml) hot vegetable or chicken broth
• 2 tbsp (28 g) unsalted butter, cut into small pieces (or 2 tbsp olive oil)
• 1 tsp soy sauce (or tamari)
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1 bay leaf
• 2 tsp fresh thyme leaves
• 1/4 cup chopped fresh parsley
• 1 tsp lemon zest + 1 tbsp lemon juice

Do This

• 1. Heat grill to 375°F (190°C) (medium) or prepare a campfire with a bed of hot coals.
• 2. On a large sheet of heavy-duty foil, combine barley, mushrooms, shallot, garlic, thyme, salt, pepper, bay leaf, soy sauce, and hot broth.
• 3. Dot with butter (or drizzle with olive oil). Seal into a tight foil packet; double-wrap with a second layer of foil.
• 4. Cook 35 minutes, flipping the packet once halfway through.
• 5. Rest 5 minutes, then carefully open (steam is hot). Check barley; if needed, reseal and cook 8–10 minutes more.
• 6. Remove bay leaf, fluff, then stir in parsley, lemon zest, and lemon juice. Taste and adjust salt and pepper.

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Why You’ll Love This Recipe

• Big comfort with minimal gear: everything steams together in one foil packet, no pot-scrubbing required.
• Deep, savory flavor: mushrooms, thyme, butter, and a splash of soy sauce create a cozy, rich pilaf vibe.
• Reliable campfire or grill method: steady heat + a sealed packet = tender grains and juicy mushrooms.
• Easy to customize: add nuts, cheese, or a protein to make it a full meal.

Grocery List

• Produce: cremini mushrooms, shallot, garlic, fresh thyme, fresh parsley, lemon
• Dairy: unsalted butter (optional if using olive oil)
• Pantry: quick-cooking pearl barley, vegetable or chicken broth, soy sauce (or tamari), kosher salt, black pepper, bay leaf, olive oil (optional)

Full Ingredients

Base Packet

• 1 cup (200 g) quick-cooking pearl barley
• 12 oz (340 g) cremini mushrooms, sliced 1/4-inch thick
• 1 medium shallot, finely chopped (about 1/3 cup)
• 3 garlic cloves, minced
• 2 tsp fresh thyme leaves (or 1 tsp dried thyme)
• 1 bay leaf
• 2 1/2 cups (600 ml) hot vegetable or chicken broth (heated to about 160–180°F / 70–82°C; hot tap-water hot is fine)
• 2 tbsp (28 g) unsalted butter, cut into small pieces (or 2 tbsp olive oil)
• 1 tsp soy sauce (or tamari)
• 3/4 tsp kosher salt
• 1/2 tsp black pepper

Fresh Finish

• 1/4 cup fresh parsley, chopped
• 1 tsp lemon zest
• 1 tbsp lemon juice

Optional Add-Ins (Recommended)

• 1/3 cup (35 g) toasted walnuts or pecans for crunch
• 1/4 cup (25 g) grated Parmesan or Pecorino for a salty finish
• 1 tsp dried porcini powder (or crush dried porcini in a bag) for extra mushroom depth

Step-by-Step Instructions

Step 1: Prep the heat and your foil

Preheat a grill to 375°F (190°C) (medium heat). If cooking at a campsite, build a fire and let it burn down until you have a steady bed of hot coals; you want strong heat without active flames licking the foil.

Tear off 2 large sheets of heavy-duty foil, each about 18 x 24 inches. You will build the packet on the first sheet and reinforce it with the second (this helps prevent leaks and scorching).

Step 2: Combine the packet ingredients

Place the first sheet of foil on a flat surface. Add the barley, sliced mushrooms, shallot, garlic, thyme, salt, pepper, and bay leaf in the center.

Pour in the hot broth and soy sauce. Using hot broth jump-starts the steaming process and helps the barley cook evenly in the foil packet.

Step 3: Add fat, then seal a tight foil packet

Dot the top with butter (or drizzle with olive oil). Bring the long sides of the foil up and over the barley mixture, then fold them together tightly in several folds to seal. Fold the short ends inward to create a snug, leak-resistant packet with some headspace inside for steam.

Place the packet seam-side up on the second sheet of foil and wrap again, sealing it the same way. Double-wrapping matters: it helps prevent punctures from mushroom stems and reduces the chance of broth leaking out.

Step 4: Cook over steady heat and flip once

Place the foil packet on the grill grates (or on a grate set over hot coals). Cook for 35 minutes, flipping the packet once at the 18-minute mark using tongs or heat-safe gloves.

Avoid direct flames if you’re cooking over a campfire; you want consistent, oven-like heat from coals. If flames flare up, move the packet to a cooler spot.

Step 5: Rest, carefully open, and check barley tenderness

Transfer the packet to a heat-safe surface and let it rest for 5 minutes. This finishes the steaming and makes it less likely you’ll lose precious broth when opening.

Carefully open the foil (steam will rush out). Taste a spoonful of barley: it should be tender with a pleasant chew, and the mushrooms should be juicy and browned around the edges.

If the barley is still firm or the packet looks dry, add 1/4 cup (60 ml) hot broth, reseal tightly, and cook 8–10 minutes more.

Step 6: Finish with herbs and lemon, then fluff and serve

Remove and discard the bay leaf. Fluff the barley with a fork and stir in the parsley, lemon zest, and lemon juice. Taste and adjust with additional salt and pepper if needed.

If using optional add-ins, fold in toasted nuts for crunch and/or sprinkle with Parmesan for a savory finish. Serve hot straight from the packet, or spoon into bowls.

Pro Tips

• Use hot broth: starting with hot liquid shortens cook time and improves texture (especially outdoors where heat can be uneven).
• Keep the packet “puffy”: leave a little headspace when sealing so steam can circulate and cook the barley evenly.
• Prevent scorching: cook over coals or medium grill heat, not direct flames. If one side is browning too fast, slide it to a cooler zone.
• Don’t skip the rest: 5 minutes off the heat helps the barley finish absorbing liquid and keeps the pilaf cohesive instead of soupy.
• Easy doneness fix: if the barley needs more time, add 1/4 cup hot broth and cook 8–10 minutes more rather than cooking longer with a dry packet.

Variations

• Smoky sausage version: add 8 oz (225 g) cooked sliced smoked sausage (or cooked chicken sausage) before sealing the packet. Reduce salt by 1/4 tsp.
• Extra-green spring herb version: replace half the parsley with chopped fresh dill and chives; finish with an extra 1 tbsp lemon juice.
• Mediterranean twist: swap thyme for 1 tsp dried oregano, stir in 1/3 cup chopped oil-packed sun-dried tomatoes after cooking, and finish with crumbled feta.

Storage & Make-Ahead

Cool leftovers to room temperature within 2 hours, then refrigerate in an airtight container for up to 4 days. Reheat in a covered skillet over medium-low heat with a splash of broth (about 2–4 tbsp) until hot, about 5–7 minutes, or microwave covered in 30-second bursts, stirring between.

To make ahead for camping, chop mushrooms/shallot/garlic and mix the dry seasonings at home. Keep herbs and lemon separate, then stir them in right before serving for the freshest flavor.

Nutrition (per serving)

Approximate, based on 4 servings and using butter (without optional nuts/cheese): 290 calories; 8 g protein; 8 g fat; 48 g carbohydrates; 9 g fiber; 520 mg sodium.