Barley with Mushrooms Risotto-Style

Barley with Mushrooms Risotto-Style


"Portobello mushrooms are briefly pan-fried in oil with scallions and barley, and then cooked in chicken broth to make this Italian-inspired dish."
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servings 292 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 292 kcal
  • 15%
  • Fat:
  • 9.6 g
  • 15%
  • Carbs:
  • 43.3g
  • 14%
  • Protein:
  • 11.3 g
  • 23%
  • Cholesterol:
  • 7 mg
  • 2%
  • Sodium:
  • 207 mg
  • 8%

Based on a 2,000 calorie diet

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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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  1. Mince 2 tablespoons of the scallion greens; set aside. Cut the mushrooms into 1/4-inch-wide slices, then crosswise into 1/4-inch chunks.
  2. Warm 2 tablespoons oil in a Dutch oven over medium heat. Add the mushrooms. Stir and cover. Cook, stirring occasionally, for about 3 minutes, or until the mushrooms give off liquid. Uncover and cook for about 4 minutes, or until browned.
  3. Add the barley and scallions. Stir to combine. Add the broth, a pinch of salt, and the pepper. Bring almost to a boil. Cover and reduce the heat so the mixture just simmers. Cook for 10 to 12 minutes, or until almost all of the liquid is absorbed. Remove from the heat. Stir in almost all of the Parmesan and the remaining 1/2 tablespoon of oil. Taste and adjust the seasoning. Sprinkle each serving with scallion greens and some of the remaining Parmesan.
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