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Photo of Barley with Mushrooms and Onions by WW

Barley with Mushrooms and Onions

1 - 3
PersonalPoints™ per serving
Total Time
1 hr 38 min
Prep
8 min
Cook
1 hr 30 min
Serves
6
Difficulty
Easy
Our inspiration for this recipe comes from mushroom-barley soup. It’s a wonderful side dish in place of potatoes or rice.

Ingredients

Cooking spray

2 spray(s)

Unsalted butter

⅔ tbsp(s)

Uncooked Spanish onion(s)

1 medium, finely chopped shredded*

Cremini mushroom(s)

½ pound(s), (also known as baby Bella)

Vegetable broth

3 cup(s), or mushroom broth

Uncooked pearl barley

1 cup(s)

Table salt

1 tsp(s), or to taste

Instructions

  1. Coat a heavy saucepan with cooking spray and set over medium-high heat; melt butter in pan.
  2. Add onion; cook, stirring occasionally, about 5 minutes. Add mushrooms; cook, stirring a few times, until mushrooms release their moisture, about 5 minutes.
  3. Add broth, barley and salt; bring to a boil. Partially cover pan and reduce heat to low; simmer until barley is tender, stirring occasionally, about 60 to 75 minutes. Yields about 1 cup per serving.

Notes

*Shred mushrooms using a box grater or food processor. Garnish with sprigs of fresh parsley.

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