Barley with Mushrooms and Onions
- Total Time
Our inspiration for this recipe comes from mushroom-barley soup. It’s a wonderful side dish in place of potatoes or rice.
cooking spray2 spray(s)
unsalted butter2 tsp
uncooked Spanish onion(s)1 small, finely chopped
cremini mushroom(s)½ pound(s), shredded* (also known as baby Bella)
vegetable broth3 cup(s), or mushroom broth
uncooked pearl barley1 cup(s)
table salt1 tsp, or to taste
- Coat a heavy saucepan with cooking spray and set over medium-high heat; melt butter in pan.
- Add onion; cook, stirring occasionally, about 5 minutes. Add mushrooms; cook, stirring a few times, until mushrooms release their moisture, about 5 minutes.
- 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.