Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

Another Heart Healthy recipe. This recipe features Portobellos, but feel free to substitute another variety of wild or cultivated mushroom. Can be made into a vegetarian dish by using vegetable broth in place of chicken broth.

Ingredients Nutrition


  1. Heat a medium nonstick saucepan over medium heat. Pour the oil into the pan and swirl to coat the bottom. Cook the mushrooms, onion, and garlic for 5 minutes, or until the mushrooms have released some of their juices and the onions are translucent, stirring occasionally.
  2. Stir in the barley; cook for 1 minute. Stir in the broth, salt, and pepper. Bring to a boil over high heat. Reduce the heat to low; cook, covered, for 45 to 50 minutes, or until the barley is tender.
  3. Remove from the heat. Stir in the dillweed.
Most Helpful

5 5

Really nice flavour and very healthy! I added some dried garlic towards the end of cooking to boost the garlic flavour and this was lovely with some grated parmesan sprinkled over the top.

5 5

This is so delicious, Debb! Yum! I added a couple of white mushrooms and a couple of cremini mushrooms to the three portabella that made up just over 8oz. I also couldn't find my dill, so I used my favourite mushroom herb partner, thyme. I also stepped up the pepper. I only had one cup of barley, so I used 1/4 cup of brown rice to make up the amount, and that worked perfect. This is so, so, so, good!!! Thanks, Debb, for posting it! Made for 1-2-3 Hits Tag.

5 5

Great side dish to a roast chicken. I cut the recipe in half with no problem. We don't like dill so I used marjoram, which pairs well with mushrooms. Will be making this again! Made for Fall 2012 PAC game.