These hearty vegetarian Mushroom Barley Bowls make a hearty and filling meatless main course or side dish plus it only gets better after a night in the fridge. Jump to Recipe keyboard_arrow_down
Mushroom Barley Bowls are the perfect vegetarian meal if you love mushrooms and are craving a satisfying, hearty meal. Lately I have been trying to expand the whole grains that I consume on a regular basis. For a long time it's been a pretty regular rotation of brown rice and quinoa and we are starting to get bored over here. I have been experimenting with barley lately and couldn't be happier. The nutty taste and almost chewy texture make it a great option for so many dishes. Plus with about 10 grams of fiber and 7 grams of protein per cooked cup, it's definitely a healthy choice.
So this week when I was trying to come up with a good meatless dish, this Mushroom and Barley dish turned out to be the perfect thing. Packed with earthy flavor from the mushrooms, thyme, and barley - it's full of flavor and completely satisfying. The lemon and parsley brighten up the flavors and if you aren't vegan, some cheese on top is definitely a good idea. We went with creamy goat cheese but almost anything would work. This also makes a yummy side dish and will serve between 8-12.
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- 2 tbsp olive oil, divided
- 8 oz cremini mushrooms, sliced
- 8 oz baby bella mushrooms, sliced
- 1/2 cup onion, diced
- 1/2 tsp salt
- 1.5 cups pearl barley
- 3 U cloves garlic, minced
- 3 1/2 cups vegetable broth
- 1.5 tbsp fresh thyme, chopped
- 1 U lemon (juice and zest)
- 1/4 cup chopped parsley
- Salt and pepper
Add half the olive oil to a pan over medium high heat. Add the mushrooms and cook for 4-6 minutes until they soften. Remove and set aside.
Add the remaining olive oil. Add the onion and cook for 2-3 minutes. Add the barley and cook for 3-4 minutes, stirring often. Then add the garlic and cook for 1 minute until fragrant.
Add the mushrooms (and any juice), vegetable broth, and thyme to the pan. Bring to a boil and then turn the heat down to a simmer. Cover and let cook for 25-30 minutes until the broth is absorbed and the barley is cooked. Turn off heat and let sit covered for 5 minutes.
Stir in the lemon juice, lemon zest, and parsley. Season with salt and pepper as needed.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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