For a richer flavor, use homemade vegetable broth. Add a splash of sherry vinegar or lemon juice at the end for brightness. Garnish with fresh parsley or thyme before serving. To make this dish vegan, ensure your vegetable broth is plant-based. This dish can be easily doubled or tripled for meal prepping.
Barley and Mushrooms with Beans
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PREP TIME15 mins
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COOK TIME1 hrs
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TOTAL TIME1 hrs 15 mins
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SERVING6 People
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VIEWS444
Earthy mushrooms and nutty barley unite with creamy white beans in this comforting and versatile dish. Perfect as a hearty vegetarian main course, a satisfying side, or even tucked into a warm tortilla with melted cheese. Prepare to be delighted!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate39 g
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Fiber9 g
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Protein9 g
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Saturated Fat0 g
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Sodium245 mg
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Sugar4 g
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Fat2 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 10 mins In a medium saucepan or Dutch oven, heat the olive oil over medium heat. Add the mushrooms, onion, celery, and garlic. Sauté until the vegetables are softened and the mushrooms have released their moisture, about 8-10 minutes.
02 Step
Recipe View 50 mins Stir in the rinsed pearl barley and vegetable broth. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 45-50 minutes, or until the barley is tender and the liquid has been absorbed.
03 Step
Recipe View 5 mins Gently stir in the drained and rinsed cannellini beans. Continue to cook for another 5 minutes, allowing the beans to warm through and meld with the barley mixture.
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RECIPE REVIEWS
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Gust Von
Jun 18, 2025This recipe is a keeper! So flavorful and easy to make.
Lenore Kassulke
Sep 29, 2024I love how versatile this dish is. We had it as a side with roasted chicken.
Romaine Welch
Feb 28, 2024Freezes really well, perfect for a quick and healthy meal.
Alison Beatty
Dec 22, 2023The barley came out perfectly cooked. Will definitely make again!
Roberto Grant
Jun 30, 2023I added a pinch of red pepper flakes for a little heat, and it was delicious.