This mushroom barley risotto is definitely one for the keeper file. We love barley and this earthy combination is a Winner. You can mix it up and use a variety of mushrooms or stick with white or cremini mushrooms. For a main meal you could add in some sauteed prosciutto or pancetta to satisfy the meat lover.
Barley varieties
Pearl Barley – One of the most common types available, pearl barley has had the outer husks and bran layer removed by being polished or “pearled” essentially whitening the kernel. It is an ancient grain that cooks fast.
Pot Barley – Has also been pearled to remove the inedible hull and bran layer, while polishing the kernel. It can be used interchangeably in recipes, however will take slightly longer to cook.
Hulled Barley – Not as popular as the other two, whole grain hulled barley has only had the outer husk removed. This grain takes longer to cook.
More recipes with barley
- Slowcooker Orange Barley Casserole is a hearty breakfast, lunch or even with dinner.
- Slowcooker Beef and Barley Stew is a the best kind of satisfying comfort food!
More recipes using mushrooms
- Mushroom Toast – is an earthy, tasty snack enjoyed as a snack, appetizer or light lunch.
- Beef and Mushroom Spring Rolls – easy to make and loaded with flavour, these are a hit every time.
- Mushroom Ham and Carrot Linguine – a satisfying pasta we have on repeat featuring sweet carrots, earthy mushrooms and salty ham.
- Stuffed Mushroom Stuffed Potato – these delicious little bites are an excellent choice to wow your guests, or enjoy on the patio with a glass of Rose!
If you made this recipe tag Wanda Baker on Instagram and hashtag it #bakersbeans or #wandabaker and please comment below!
Ingredients
- 1/4 cup butter divided
- 1/2 onion minced
- 1 cup pearl or pot barley
- 4 cups chicken broth or vegetable
- 4 cups chopped or sliced mushrooms
- 1 tbsp lemon juice
- 2-3 tbsp chopped fresh or dried parsley
- salt & pepper
Instructions
- In a saucepan, melt half the butter over medium heat.
- Add onion and saute until soft. Season with salt & pepper.
- Stir in barley and cook for 1 minute...then add your broth and water bringing to a boil. Cover, reduce heat and simmer just until barley is tender and liquid is absorbed (about 30 minutes). Remove from heat but keep warm.
- Meanwhile back at the ranch melt the rest of your butter in a fry pan. Add your mushrooms...cooking over med-high heat until they have no more liquid. Add in your lemon juice and parsley. Mix to combine.
- Scoop your barley into a serving dish. Drop in your mushrooms, give a little stir, a little more fresh parsley and you are ready to eat.
We love barley too. I buy the whole type that still has the husk or whatever it is called still on it. Did you know that cooked barley freezes really well? I cook it, rinse it in a colander and freeze it. I made a salad the other day with barley I had cooked ahead and froze and we could not tell the difference.
That’s a great TIP Laurie Thank You! I am going to try it :o)
baccarat
What a great post!
Thank you cliquer ici 🙂
All the umami in this recipe makes it so tasty. I followed the recipe exactly and it came out perfect, yum.
Never knew the difference between barley, thanks for sharing. This recipe was easy and delicious!
This recipe is incredible. I’ve made it numerous times over the year and it’s a staple in our family now. We change up the mushrooms regularly using cremini, oyster, and portobello.
Excellent vegetarian salad, everyone loved it. I’ve never eaten barley like this before and the meatiness of the mushrooms, plus fresh herbs and brightness from lemon made this a hit for us.