Barley and Mushrooms with Beans Recipe - Allrecipes.com
Barley and Mushrooms with Beans Recipe
  • READY IN hrs

Barley and Mushrooms with Beans

Recipe by  

"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 Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    1 hr
  • READY IN

    1 hr 15 mins

Directions

  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 More Reviews

Most Helpful Positive Review
Jan 02, 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.

 
Most Helpful Critical Review
Feb 25, 2010

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. Thanks for sharing!

 
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!

 
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.

 
Jan 02, 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.

 
Mar 06, 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!

 
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..

 
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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Nutrition

  • Calories
  • 202 kcal
  • 10%
  • Carbohydrates
  • 39 g
  • 13%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 2.1 g
  • 3%
  • Fiber
  • 8.8 g
  • 35%
  • Protein
  • 9.1 g
  • 18%
  • Sodium
  • 245 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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