Barley Spinach and Mushrooms – Seasoned cooked barley stirred into sautéed mushrooms, caramelized onions, and white beans, finished with parmesan cheese with a hint of balsamic.Winter, you fickle, fickle season. You skipped us during your regularly scheduled time and show up in May. Sure, a little rain is acceptable in May, but it’s like someone did a rain dance, recorded it, and is playing it on repeat. But that is all I will say (i.e. complain) about it because we actually need the rain.
It’s chilly outside. A summery salad wasn’t sounding quite right. On a whim, I picked up some barley a couple of weeks ago and now seemed the right time to make a more hearty, warming dish.
It could be 90 degrees outside and I’d eat this all over again. I forgot how much I love barley. I rarely eat it outside soup. I wanted to just make it like I would rice and it worked perfectly. Don’t worry rice, you’re not going to be replaced, but you do have minor cause to worry.
Tossing it with beans was to amp up the protein and I simply adore mushrooms and spinach together. A small drizzle of balsamic and some parmesan cheese and I was one seriously happy camper…in my living room, under a blanket, with the heater on and nice big(ish) bowl of Barley Spinach and Mushrooms.
Regardless of the time of year, you can’t go wrong this Barley Spinach and Mushrooms dish. I know its rare that I make a meatless entry, but for all my vegetarian friends (and for you vegans, omit the parm and you’re in business–and make sure you use veggie broth), I wanted you to feel some love from TCS.
Barley, Spinach, and Mushrooms
- 1 cup uncooked barley
- 1-15 oz can broth
- 1 cup , 1 oz water
- Pinch of thyme
- 8 oz mushrooms
- 1-15 oz can white beans; do not drain
- 1/2 cup caramelized onions
- 2 tbsp extra virgin olive oil
- 2 garlic cloves; minced/grated
- 1/2 tsp thyme
- 1/2 tbsp balsamic vinegar
- 1/8-1/4 tsp salt and pepper; to taste
- 1/4-1/2 cup parmesan cheese (omit to make vegan)
- 2 cups spinach
In a large sauce pan, bring the barley, broth, water, and thyme to a boil.
Once boiling, stir well, reduce heat to low, cover and cook for 50-60 minutes.
Fluff with fork once cooked.
Heat the olive oil in a large sauté pan over medium-high heat.
Once hot, add the mushrooms and garlic; cook for 2 minutes.
Add the caramelized onions, mix well.
Add 1/4 tsp salt and pepper and the thyme.
Reduce heat to medium.
Once the mushrooms have cooked down, add in the barley, stir well.
Then add in the beans, do not drain or rinse them; stir gently.
Add the balsamic vinegar.
Once the beans have heated through and are hot, remove from heat and wilt in the spinach.
After the spinach has wilted in, add the parmesan cheese to the desired amount.
Serve and Enjoy.
SaraMay 20, 2015 at 12:31 am
I love barley, it’s such an underutilized grain. I totally want to make this soon!
MichelleMay 20, 2015 at 11:13 am
I agree with you Sara, it is underutilized.
Florian @ContentednessCookingMay 20, 2015 at 1:59 am
This dish is just in time for summer! I love all the ingredients so vibrant and colorful and your pictures are beautiful!!
MichelleMay 20, 2015 at 11:13 am
Thank you Florian, you are kind to compliment my pictures, I still have so much to learn in that area.
AbigailMay 20, 2015 at 4:36 am
You had me at sauteed mushrooms and caramelized onions! This dish sounds delish! Pinned.
MichelleMay 20, 2015 at 11:14 am
I know exactly what you mean…mushrooms and onions are a favorite here too.
Susan | LunaCafeMay 20, 2015 at 8:07 am
This sounds almost like a barley risotto–with beans. 🙂 I LOVE barley and throw it into everything. Will try this with local wild mushrooms I get at Portland Farmers Market. Delicious!
MichelleMay 20, 2015 at 11:19 am
Barley risotto sounds wonderful I can imagine how magnificent mushrooms at the Portland Farmer’s Market would be.
Kelly @ TastingPageMay 20, 2015 at 9:04 am
So sorry to hear about your bad weather, but I like that you’re making the most of it with this wonderful looking dish. Looks divine, no matter what the temperature!
MichelleMay 20, 2015 at 11:21 am
Thank you Kelly, it looks like the sun is breaking through the clouds today.
Healing TomatoMay 20, 2015 at 10:06 am
This is such a delicious lunch idea. I am so bad about eating barley and this recipe has given me the motivation.
MichelleMay 20, 2015 at 11:23 am
Barley is delicious, eat more of it Rini. 🙂
pam (Sidewalk Shoes)May 20, 2015 at 10:57 am
Such a homey and comforting dish!
MichelleMay 20, 2015 at 11:25 am
Thank you Pam.
Brandon @ Kitchen KonfidenceMay 20, 2015 at 10:59 am
Mmmm, I love hearty grain salads. So satisfying!
MichelleMay 20, 2015 at 11:25 am
Thank you Brandon.
Debi @ Life CurrentsMay 28, 2015 at 2:06 pm
Can I come over for dinner the next time you make this? ‘Casue it sounds amazing! I love all these ingredients, and it just looks so yummy!
MichelleMay 28, 2015 at 4:40 pm
Absolutely. I’ll let you know when I make it again.
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Pascale SeguinMay 30, 2016 at 3:48 pm
OMG soooo good, just made it, simple and delicious! lots left over and that’s a good thing, I think 🙂 , enjoy, mmmm good.
Michelle De La CerdaMay 30, 2016 at 8:25 pm
I am so happy to hear you enjoyed it. I am really bad at cooking for small numbers, I am used to cooking for an army. Thanks for letting know you liked it.
HeatherSeptember 9, 2016 at 1:16 pm
I am going to try this for a potluck card party this weekend. How many do you think one recipe feeds? There are 12 of us. I was thinking of tripling it? Thank you!
Michelle De La CerdaSeptember 9, 2016 at 1:48 pm
Thanks for writing in Heather. I do need to get better about my yields and portions when it comes to my recipes. 1 cup dried barley equals about 3 or so cups cooked as a rule. Since this will be part of a pot luck, I think doubling it will be sufficient for 12 people. A general guideline for side dishes at parties is about 4 oz per serving. Hope that helps. And have a great time at the party.
JenniferMarch 26, 2020 at 6:43 pm
I just made this tonight! It is awesome. My husband and I will make this again.
KatelynJune 13, 2021 at 5:05 pm
This was crazy good! I skipped oil and have never made anything with barley before but this was wonderful! Thank you for this recipe! Will add it to my list of regulars
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