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    Home » Recipes » Sides

    Barley Recipe With Mushrooms

    Published: Feb 22, 2020 · Modified: Sep 4, 2022 by Laura Reigel · This post may contain affiliate links

    Jump To Recipe Comments
    Mushroom barley risotto recipe pinterest image. By foodology geek

    This barley recipe is a hearty and filling recipe that everyone loves! Barley has a pleasant chewy texture and a nutty flavor and makes a hearty side dish that's delicious when served with meat or other roasted vegetables.

    Barley recipe with Mushrooms and Onions. by foodology geek

    This barley recipe is adapted from the California Heritage Cooking Cookbook.

    This cookbook is no longer in print, but you might be able to find it in the used book market.

    What is Pearl Barley?

    There are two common types of barley used for cooking; hulled barley and pearled barley.

    Hulled barley has only its outer hull removed, leaving it chewy and full of fiber. Hulled barley is higher in fiber than pearl barley.

    Pearl barley is also chewy and rich in fiber, but because it has both the outer hull and bran layers removed, it takes less time to cook. Pearl barley is the best choice for a quick barley recipe.

    You can use either hulled barley or pearl barley for this barley recipe. Just keep in mind that if you are using hulled barley, you will need to cook it a little bit longer.

    Mushroom Barley Casserole Recipe by foodology geek.

    What You'll Need

    This mushroom barley pilaf is a vegetarian recipe, but you can make it vegan with a few substitutions.

    • Butter - You can use regular butter or a vegan butter substitute for this recipe.
    • Onions - I like to use sweet yellow onion.
    • Mushrooms - I use baby Bella mushrooms, but you can use any mushroom variety that you like.
    • Pearl barley 
    • Broth - Use chicken or vegetable broth.
    • Kosher Salt
    • Cayenne pepper
    • Fresh Parsley

    How to cook barley

    This barley recipe is cooked as a casserole dish in the oven.

    It's best to use a 2-quart casserole dish with a lid to bake this recipe. The lid allows the barley to steam during the cooking.

    1. Preheat the oven to 350℉.
    2. Start by sautéing the onion in butter in a skillet over medium heat until they are nice and soft.
    3. Add the mushrooms and sauté until the mushrooms are cooked for about 5 minutes.
    4. Add the barley to the skillet and sauté until the barley is slightly browned.
    5. Transfer everything to a buttered 2-quart casserole dish and then add the broth, salt, cayenne, and parsley.
    6. Cover and bake for 50 minutes, or until all the liquid is absorbed.
    Barley with Mushrooms and Onions. Topped with parsley.

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    Barley recipe with Mushrooms and Onions. by foodology geek
    Favorite Saved!

    Barley Recipe

    Laura Reigel
    This barley recipe is a hearty and filling recipe that everyone loves! Barley has a pleasant chewy texture and a nutty flavor and makes a hearty side dish that's delicious when served with meat or other roasted vegetables.
    PRINT PIN SAVE SAVED
    Prep Time 30 mins
    Cook Time 50 mins
    Total Time 1 hr 20 mins
    Course Side Dish
    Cuisine American
    Servings 8
    Calories 267 kcal

    Equipment

    • 2 quart casserole dish
    • heavy bottomed skillet

    Ingredients
      

    • ½ cup butter
    • 2 medium yellow onions chopped
    • ¾ pound fresh mushrooms trimmed and sliced
    • 1 ½ cups pearl barley
    • 2 cups chicken, beef or vegetable stock
    • 1 teaspoon sea salt
    • ⅛ teaspoon cayenne pepper
    • ½ cup parsley chopped
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    Instructions
     

    • Preheat oven to 350℉.
    • Melt the butter in a 8-10" skillet over medium heat.
    • Stir in the onion. Sauté for about 5 minutes.
    • Add in the mushrooms. Saute another 5 minutes - until the onions are golden and the mushrooms tender.
    • Add the barley and cook, stirring occasionally until the barley is light brown (5-10 minutes).
    • Transfer the mixture to a lightly greased 2 quart casserole dish. Add the broth, salt, cayenne and parsley. 
    • Cover and bake for 50 minutes or until the liquid is absorbed.

    Laura's Tips + Notes

    This recipe originally appeared in The California Heritage Cookbook (now out of print). 
    Vegan Adaption: Use vegan butter substitute and vegetable broth. 

    YOUR OWN NOTES

    Click here to add your own private notes.

    Nutrition

    Calories: 267kcalCarbohydrates: 31gProtein: 7gFat: 13gSaturated Fat: 7gCholesterol: 32mgSodium: 487mgFiber: 6gSugar: 3gCalcium: 29mgIron: 1.9mg
    Keyword barley, casserole
    DID YOU MAKE THIS RECIPE?Snap a 📸 and share it. Tag me @foodologygeek and don't forget to hashtag #foodologygeek!

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    About Laura Reigel

    Laura is the owner and CEO of Foodology Geek. She holds a degree in Physiology and Neuroscience as well as a Certification as a Nutrition Coach. Laura uses her love of cooking and science to create healthy real food recipes that you'll love eating.

    As a certified recipe hoarder, and meal prep maven Laura is passionate about sharing her love for cooking easy from-scratch recipes. She also shares the occasional family recipe and all of the technical details.

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    laura reigel from foodology geek profile shot

    Hi, I'm Laura! Welcome to Foodology Geek restaurant-inspired recipes & culinary science.

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    The best things in life can be found around the table with family and friends. Make them delicious!

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