Barley with mushrooms and onions
3
Points®
Total Time
1 hr 40 min
Prep
10 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 alternative to the usual potatoes or rice. Pearl barley is barley that has been polished to remove its outer hull and layers of bran. It cooks quickly, making it an ideal recipe for busy weeknights. A large shallot is a worthy substitute for the red onion while a mix of sliced creminis and shiitake caps is another way to up the flavor ante of the dish. If time permits, simmer the broth with a dried porcini before adding it to the sauteed vegetables to infuse the dish with even more earthy mushroom flavor. Spoon any leftover barley mixture into the bottom of a mug or bowl and pour simmering broth over it to enjoy as a quick version of the soup that inspired it all.
Ingredients
Cooking spray
2 spray(s)
Unsalted butter
2 tsp
Spanish onion
1 small, finely chopped
Cremini mushroom
½ pound(s), shredded* (also known as baby Bella)
Vegetable broth
3 cup(s), or mushroom broth
Uncooked pearl barley
1 cup(s)
Table salt
1 tsp, or to taste
