STREAMING NOW: Carnivorous

Old Fashioned Barley Mushrooms

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This is one of the easiest uses for barley. It goes well with anything, from vegetables to meat, roasted. It's also a nice change from potatoes or other starches. This recipe is from The Complete Whole Grain Cookbook by Carol Gelles.”
READY IN:
1hr 8mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 2 tablespoons vegetable oil
  • 1 cup chopped onion
  • 12 cup chopped bell pepper (either green or red or you can use any type pepper)
  • 2 cups sliced mushrooms (can be any type of 'shrooms, I find standard supermarket button mushrooms work well)
  • 2 23 cups water
  • 1 cup barley, rinsed (I use pearled barley)
  • 1 teaspoon salt
  • 12 teaspoon black pepper (preferably freshly ground)

Directions

  1. Heat the oil in a 2-quart saucepan.
  2. Add the onion and chopped pepper and cook , stirring often, over medium-high heat until softened(approximately 5 minutes).
  3. Add mushrooms and continue to cook, stirring often, until softened(approximately 3 minutes).
  4. Stir in water and bring to a boil over high heat(approximately 7 to 10 minutes).
  5. Add barley, salt and pepper.
  6. Return to boiling.
  7. Cover and simmer for 45 minutes longer, or until liquid has been absorbed.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: