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Barley with Mushrooms Side Dish

A hearty and savory barley side dish cooked with caramelized mushrooms, garlic, and herbs, finished with Parmesan and fresh parsley for a creamy, flavorful finish.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American, Vegetarian
Calories: 240

Ingredients
  

Barley & Mushroom Base
  • 1 cup pearl barley rinsed
  • 2.5 cups vegetable or chicken broth
  • 2 tbsp olive oil
  • 1 tbsp unsalted butter
  • 1 medium onion finely chopped
  • 3 garlic cloves minced
  • 12 oz mushrooms sliced
  • 1 tsp dried thyme or 1 tbsp fresh
  • 0.5 tsp dried rosemary optional
  • 0.5 tsp smoked paprika optional
  • salt to taste
  • black pepper to taste
  • 0.5 cup Parmesan cheese optional
  • 2 tbsp fresh parsley chopped
  • 1 tbsp lemon juice optional
  • 1 tbsp cream or Greek yogurt optional

Equipment

  • Large skillet
  • Cutting board
  • Knife
  • Measuring cups

Method
 

  1. Rinse the barley under cold water and drain well.
  2. Heat olive oil and butter in a large skillet over medium heat.
  3. Sauté the chopped onion until soft and translucent, about 3–4 minutes.
  4. Add the mushrooms and cook until browned and reduced, about 7–8 minutes.
  5. Add garlic and cook for 30 seconds until fragrant.
  6. Stir in the barley and toast for 1–2 minutes to enhance flavor.
  7. Pour in broth, add thyme, rosemary, smoked paprika, salt, and pepper.
  8. Bring to a boil, then reduce heat to low, cover, and simmer for 25–30 minutes.
  9. Check barley for tenderness. If needed, add more broth and cook until soft.
  10. Stir in Parmesan, parsley, and lemon juice. Add cream or Greek yogurt for extra creaminess.
  11. Adjust seasoning and serve warm.

Notes

For a vegan version, skip Parmesan and butter, and use olive oil with vegan cheese if desired.