Barley and mushrooms are a classic combination. For this side dish, large chunks of portobello mushrooms are roasted then tossed with garlic and a little vinegar. Stirred into buttery rich and tender barley, this mushroom-forward recipe is both hearty and healthy.
Cook 1 cup barley in a saucepan with 2 cups chicken broth, 1 bay leaf and 1 tablespoon butter over low heat, covered, 25 to 30 minutes; season with salt and pepper. Meanwhile, toss 4 quartered portobello mushroom caps with olive oil and salt and pepper on a baking sheet. Roast at 400˚ F until tender, 20 minutes. Toss with 2 teaspoons sherry vinegar and 1 minced garlic clove. Stir into the barley along with 2 tablespoons chopped parsley.
Tools You May Need
Photograph by Andrew Purcell
Tools You May Need
Price and stock may change after publish date, and we may make money off
these links.
By entering your email address, you agree to our Terms of Use
and acknowledge the Privacy Policy.
Food Network and
its affiliates
may use your email address to provide updates, ads, and offers.
To withdraw your consent or learn more about your rights, see the
Privacy Policy.