Mushroom Barley

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Credit: Clemson University's Culinary Nutrition Undergraduate Student Research Group
Chef & Child Ingredient of the Month, July 2010


2½ cups reduced-sodium chicken broth
1 T. extra-virgin olive oil
1 bunch scallions, chopped
2 (8-oz.) packages baby portabella mushrooms, thinly sliced
1 clove garlic, minced
1 cup quick-cooking barley
2 t. fresh thyme, chopped
½ cup dry white wine
½ cup freshly grated Parmesan cheese
Salt and freshly ground pepper, to taste


In heavy medium saucepan, bring chicken broth to a boil. Remove from heat, cover; set aside.

Heat oil in heavy, wide pan over medium heat.

Add scallions, mushrooms and garlic; cook, stirring occasionally until tender, about 3-4 minutes.

Add barley and thyme, stirring for 1 minute. Add wine; stir until evaporated, about 1 minute. Add about ½ cup of hot broth; cook, stirring frequently until most of liquid has been absorbed.

Continue cooking, adding enough broth, ½ cup at a time, and stirring frequently until barley is just tender and mixture has a slightly saucy consistency, about 10 minutes.

Remove from heat; stir in cheese. Season with salt and pepper; serve.


6 2/3 cup servings


Chef & Child, Side

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