Barley and Mushrooms with Beans

Barley and Mushrooms with Beans

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."
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Ingredients

1 h 15 m servings 202 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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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.

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Reviews

Read all reviews 111
  1. 147 Ratings

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Most helpful positive review

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 th...

Most helpful critical review

I thought I would like this better than I did. I followed the recipe pretty much exact and I found it a bit bland. I think I will try it again and read some of the other reviews for variations...

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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 th...

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 ...

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...

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. Ne...

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 ...

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 a...

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 ...

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 Parmes...

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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