Barley With Mushrooms and Green Beans
- Ready In:
- 40mins
- Ingredients:
- 10
- Yields:
-
6 cups
- Serves:
- 6-8
ingredients
- 1 cup pearl barley
- 3 tablespoons unsalted butter or 3 tablespoons olive oil
- 1 cup finely chopped red onion
- salt
- fresh ground black pepper
- 12 ounces button mushrooms or 12 ounces cremini mushrooms, stems removed then sliced 1/4 inch thick
- 1⁄2 cup dry white wine
- 12 ounces green beans, trimmed and sliced 1/2 inch thick on the bias
- 2 cups mushroom broth
- 1⁄4 cup finely chopped fresh Italian parsley
directions
- Bring 1 qt water and 2 tbsp kosher salt to a boil in a medium pot. Add barley and cook 15-20 minutes or until al dente. Drain and set aside.
- In a large skillet, melt 2 tbsp butter over medium heat. When foaming subsides, add onion. Season with salt and pepper and cook until soft and translucent, 3-5 minutes. Add mushrooms, increase heat to medium-high and cook, stirring only occasionally, until golden brown, about 10 minutes. Add wine and scrape up any fond (browned bits) stuck to bottom of pan.
- Add green beans and mushroom broth. Correct seasoning with salt and pepper. Bring to a simmer and cook until beans are fork-tender, 5-8 minutes. Add cooked barley and stir until heated through, 1-2 minutes. Add remaining butter, parsley and more salt and pepper if needed. Stir well and serve.
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RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!