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Barley with Mushrooms

Hearty and umami-packed barley with sautéed mushrooms, perfect for cozy dinners or meal prep.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American, Autumn
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Barley & Mushrooms
  • 1 cup pearled barley rinsed
  • 2 tbsp olive oil
  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 12 oz mixed mushrooms sliced
  • 2 cups vegetable or chicken broth
  • 1 tsp fresh thyme leaves or ½ tsp dried thyme
  • ½ tsp salt adjust to taste
  • ¼ tsp black pepper
  • 2 tbsp fresh parsley chopped, for garnish
  • 1 tbsp butter optional

Equipment

  • Mixing bowls
  • Saucepan
  • Skillet
  • Wooden spoon

Method
 

  1. Rinse barley under cold water until water runs clear.
  2. Heat olive oil in a skillet over medium heat. Sauté onion for 3-4 minutes until translucent.
  3. Add garlic and cook 1 minute until fragrant.
  4. Add mushrooms and sauté 5-7 minutes until golden brown.
  5. Stir in barley, coating grains in oil and mushrooms.
  6. Pour in broth, add thyme, salt, and pepper. Bring to a gentle boil.
  7. Reduce heat to low, cover, and simmer 25-30 minutes until barley is tender and liquid absorbed.
  8. Remove from heat, stir in butter if using, garnish with parsley, and serve.

Notes

For a deeper flavor, deglaze the pan with white wine after mushrooms sauté.