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Mushroom Onion Barley | Umami-rich mushrooms and lightly caramelized onions join toasted nutty barley in a warming side dish that's packed with flavor and nutrition. Get the vegan recipe @jlevinsonrd.

Mushroom Onion Barley

Umami-rich mushrooms and lightly caramelized onions join toasted nutty barley in a warming side dish that's packed with flavor and nutrition.
Course Side Dish
Cuisine Vegan
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 15
Calories 124 kcal
Author Jessica Levinson

Ingredients

  • 2 cups dry barley, rinsed
  • 3 cups low-sodium vegetable broth
  • 3 cups water
  • 2 tablespoons olive oil, divided
  • 3 large onions, sliced into half moons
  • 16 ounce package baby bella sliced mushrooms
  • 1 tablespoon chopped rosemary
  • 1 1/2 teaspoons Kosher salt
  • Freshly ground pepper

Instructions

  1. Toast rinsed barley in a dry skillet for 1 to 2 minutes, making sure the barley doesn't stick to the pan. Transfer to a medium pot and add broth and water. Bring to a boil; cover and lower to simmer for about 40 minutes, until barley is tender but not mushy. Turn off heat and keep covered for another 5 to 10 minutes until all the moisture is absorbed. (If there is any liquid left, strain barley and return to pot.)

  2. While barley is cooking, heat 1 tablespoon olive oil over medium heat in a large sauté pan. Working in two batches, sauté onions until lightly browned. Set aside.
  3. Add remaining tablespoon olive oil to pan; add mushrooms and sauté until fully cooked and all the water is released. Use the released liquid to deglaze the pan and scrape up brown bits.
  4. Add cooked onions back to the pan with the mushrooms and toss to combine. Transfer mushrooms and onions to the pot with the barley. Add rosemary, salt, and pepper, to taste; toss to combine. Serve warm.

Recipe Notes

I sautéed the onions in two batches so they would cook faster.
This recipe makes a lot as I like to freeze the leftovers. You can easily cut the recipe in half for fewer people.