Healthy Kitchen/ Vegan Main Dishes/ Vegan Recipes/ Vegan Side Dishes

Barley with Mushrooms and Browned Onions

Barley with mushrooms and onions

Mushrooms and barley are a match made in culinary heaven. Best known for their pairing in comforting soups, they make an equally good duo in this hearty side dish, embellished with lots of onion and fresh dill. Brown mushrooms yield a richer flavor than white, so give them a try. Photos by Evan Atlas.

Serves: 4 to 6

  • 3 cups vegetable broth or water
  • 1 cup pearl barley
  • 2 tablespoons olive oil
  • 2 large onions, quartered and thinly sliced
  • 3 cloves garlic, minced
  • 8 to 10 ounces cremini, baby bella, or white mushrooms
  • 2 to 3 tablespoons minced fresh dill or 1/4 cup minced fresh parsley, optional
  • Salt and freshly ground pepper to taste

Combine the broth or water with the barley in a medium saucepan. Cover and simmer gently until the water is absorbed, about 35 to 40 minutes. Taste, and if you’d like a more tender texture, add another 1/2 cup of water and simmer until absorbed.

Meanwhile, heat the oil in a wide skillet. Add the onions and sauté until translucent. Add the garlic and continue to sauté slowly over low heat until the onions are lightly and evenly browned.

Add the mushrooms and about 1/4 cup of water. Cover and cook over medium heat until the mushrooms are wilted, about 8 minutes.

Add the cooked barley to the skillet and stir together with the onion and mushroom mixture. Stir in the dill, and season with salt and pepper. Continue to cook for 2 to 3 minutes longer, then serve.

Barley with mushrooms and onions recipe

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  • Reply
    Anna Allen
    November 13, 2014 at 8:26 pm

    Looks like a delicious recipe. have to try it.

  • Reply
    December 1, 2014 at 6:34 pm

    Loved this recipe. Although since I am not a vegetarian (yet) I added a few slices of crumpled applewood smoked and peppered thick cut bacon and it came out sensationally. I only boiled the barley for 20 mins, I prefer it al dente and added the remaining barley water to the skillet of mushrooms and onions instead of a separate reserve. Dynamite!

    • Reply
      December 1, 2014 at 7:46 pm

      Glad you enjoyed this, Crystal. Since you say you’re not a vegan (yet), it gives me hope! Maybe try this next time with some crumbled and sautéed smoked tempeh strips~

  • Reply
    nilsa sylvester
    January 17, 2015 at 6:18 pm

    where can i find barley?

    • Reply
      January 17, 2015 at 11:41 pm

      Nilsa, you can find barley at most any supermarket, where you’ll find bags near where dried peas and lentils and such are shelved. Or in any natural foods store, where you can buy it in bulk.

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