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Barley and Mushrooms with Beans
SUBMITTED BY:
Niki
"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."
RECIPE RATING:
Read Reviews
(82)
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PREP TIME
15 Min
COOK TIME
1 Hr
READY IN
1 Hr 15 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 teaspoon olive oil
3 cups sliced fresh mushrooms
1 cup chopped onion
1/2 cup chopped celery
2 cloves garlic, minced
1/2 cup uncooked barley
3 cups vegetable broth
1 (15.5 ounce) can white beans, drained
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DIRECTIONS
Heat oil in a medium saucepan over medium heat, and stir in mushrooms, onion, celery, and garlic. Saute until tender.
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.
Stir white beans into the barley mixture. Continue cooking about 5 minutes, until beans are heated.
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REVIEWS
Reviewed on Jan. 2, 2004 by PGOETZ
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PGOETZ
Jan. 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.
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15 users found this review helpful
This hearty dish is great. I added white wine to the broth, and fresh spinach at the very end...
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Reviewed on Jan. 2, 2004 by MARIEALIDA
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MARIEALIDA
Jan. 2, 2004
This dish was very easy to put together. I didn't have celery so I substituted carrots, which worked well. I added 1/2 cup more barley, as 3 cups broth is too much for just 1/2 cup barley. Next time I'm going to add sweet potatoes to this wonderful winter dish.
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10 users found this review helpful
This dish was very easy to put together. I didn't have celery so I substituted carrots, which...
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Reviewed on Sep. 19, 2003 by
JANER01
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JANER01
Sep. 19, 2003
I enjoyed this even more than I thought I would! Was afraid it would be too "mushroom-y" but it's just fine. Delicious. Also tastes wonderful with the smallest amount of shredded fresh Parmesan on top.
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10 users found this review helpful
I enjoyed this even more than I thought I would! Was afraid it would be too "mushroom-y" but...
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Reviewed on Jan. 25, 2004 by
AMATULLAH
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AMATULLAH
Jan. 25, 2004
Yum!! I made this for my family and we just loved it, the next day I put the rest on the stove with some water and it turned into a wonderful soup!! I like it better as a soup and will make it again..
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9 users found this review helpful
Yum!! I made this for my family and we just loved it, the next day I put the rest on the stove...
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Reviewed on Sep. 20, 2003 by JUNEBUFF1
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JUNEBUFF1
Sep. 20, 2003
This is a really great recipe- the ultimate comfort food when it's cold outside. Next time I will sub some of the broth with white wine. I exchanged celery for water chestnuts b/c I don't care for celery and b/c I wanted the extra crunch factor. Be sure to watch the pot, tho. Mine was done in less than 45 min and almost got stuck to the bottom!
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9 users found this review helpful
This is a really great recipe- the ultimate comfort food when it's cold outside. Next time I...
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Reviewed on Dec. 10, 2006 by
j_marie330
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j_marie330
Dec. 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.
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8 users found this review helpful
Barley plus mushrooms equals tasty delicious. I sauteed all the ingredients on the stove and...
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Reviewed on Jan. 25, 2004 by KamTheCook
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KamTheCook
Jan. 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!
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7 users found this review helpful
Yummy!!! (and good for you) The only thing I would do differently next time, would be: add...
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Reviewed on Jan. 24, 2003 by raggedydog
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raggedydog
Jan. 24, 2003
With a bit of shredded cheese sprinkled on top, this was a totally toothsome, full meal. I did add a bit of crusty bread. Paul
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7 users found this review helpful
With a bit of shredded cheese sprinkled on top, this was a totally toothsome, full meal. I...
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Reviewed on Mar. 6, 2007 by
Chandra
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Chandra
Mar. 6, 2007
Love it! I followed many of the other suggestions. I cooked the barley first in chicken broth istead of veggie broth. Then I set it aside and cooked the veggies and substitued water chesnuts for celery. Once the veggies were done and I added them to the barley at the same time as the white beans. Then I let them all warm up together and added some salt and pepper. It was enjoyed by everyone at our table!
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6 users found this review helpful
Love it! I followed many of the other suggestions. I cooked the barley first in chicken...
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Reviewed on Jan. 2, 2004 by
flowersandcandy4me
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flowersandcandy4me
Jan. 2, 2004
Used only 2 cups of broth, 3 would've made it soupy. And added a couple of large dashes of worcestershire sauce. Very good.
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6 users found this review helpful
Used only 2 cups of broth, 3 would've made it soupy. And added a couple of large dashes of...
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