Barley and Mushrooms with Beans

Barley and Mushrooms with Beans

111
Niki 1

"A simple and tasty vegetarian dish. Good as a meal, side dish, or wrapped in a tortilla with cheese. I always make a double batch and freeze some."

Ingredients 1 h 15 m {{adjustedServings}} servings 202 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 202 kcal
  • 10%
  • Fat:
  • 2.1 g
  • 3%
  • Carbs:
  • 39g
  • 13%
  • Protein:
  • 9.1 g
  • 18%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 245 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

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  1. Heat oil in a medium saucepan over medium heat, and stir in mushrooms, onion, celery, and garlic. Saute until tender.
  2. Mix barley and vegetable broth into the saucepan. Bring to a boil, cover, and reduce heat. Simmer 45 to 50 minutes, until barley is tender.
  3. Stir white beans into the barley mixture. Continue cooking about 5 minutes, until beans are heated.
Tips & Tricks
How to Make Beans and Greens

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Chef John’s Boston Baked Beans

See how to make sweet-and-savory homemade baked beans.

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Reviews 111

  1. 147 Ratings

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PGOETZ
1/2/2004

This hearty dish is great. I added white wine to the broth, and fresh spinach at the very end of the cooking time. I also added fresh parsley and cracked red pepper for more flavor. I'll make this dish again.

KamTheCook
1/25/2004

Yummy!!! (and good for you) The only thing I would do differently next time, would be: add half of the garlic, onion and celery closer to the end of cooking time. Their flavors got lost cooking so long (I also used pearled barley). Good job!

j_marie330
12/10/2006

Barley plus mushrooms equals tasty delicious. I sauteed all the ingredients on the stove and then transferred everything to a baking dish and cooked it the rest of the way in the oven so I didn't have to keep watching and stirring. I cooked it for an hour and fifteen minutes at 375 degrees and it came out perfectly.