Total Time
Prep 15 mins
Cook 40 mins

this is a great way to use up extra veggies, and a nice change from rice. serve with a roast, or as part of a vegetarian meal. it's also easily doubled

Ingredients Nutrition


  1. in olive oil, saute onion and garlic until softened.
  2. add mushrooms, cook until browning.
  3. add barley and cook for 5 minutes until lightly toasted.
  4. add white wine, add 3 c stock, tomato, salt& pepper.
  5. bring to boil, cover and simmer 25 minutes, stirring occasionally.
  6. add peas and some additional broth if needed, simmer an additional 10-15 minutes stir in cheese, and more salt& pepper if needed.


Most Helpful

Oh My gosh , This is really good Risotto, We love barley but had never had it fixed this way. It does make a lot for two or three people. Will have a good lunch. Recipe is a Keeper, thank you Chia.

Barb Gertz February 24, 2003

I enjoyed the varying tastes and textures in this. This was also the first time I have eaten barley as a main ingredient-usually I have used it as a complement to soups and stews. This was a nice change and was quite enjoyable. Thanks!

HeatherFeather September 08, 2003

Absolutely loved this recipe. Easy to make, inexpensive, adaptable, and excellent! I only made half the recipe since it makes a lot.

limeleaf April 03, 2016

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