Mushroom & barley bowl
Pearl barley gives this mushroom bowl a pleasantly chewy texture. Simmer the grain separately, then combine it with browned mushrooms and a handful of spinach.
50 minutes, start to finishLet’s make it.
- 01
Step 1
Simmer barley in stock for 30–40 minutes, or until tender according to its packet. Add water if needed; drain excess liquid when done.
- 02
Step 2
Meanwhile, heat oil and soften onion for 5 minutes. Add mushrooms and cook 7–9 minutes until browned, then add garlic for 30 seconds.
- 03
Step 3
Stir cooked barley and spinach into the pan. Warm 2 minutes until leaves wilt, add pepper and taste before salting.
Make it your own.
- Barley cooking times vary widely; use the packet and tenderness as your guide.
Keeping the leftovers
Refrigerate in shallow covered containers within 2 hours. Use within 3 days and reheat until steaming hot throughout; reheated leftovers should reach 74°C / 165°F.
Food safety references: cooking temperatures · cold storage · rice storage guidance.
Original recipe written for RecipesFinder. Not yet independently kitchen-tested; times are estimates. Food images are illustrative. Our editorial approach.
