Barley Spinach and Mushrooms – Seasoned cooked barley stirred into sautéed mushrooms, caramelized onions, and white beans, finished with parmesan cheese with a hint of balsamic.Winter, you fickle, fickle season. You skipped us during your regularly scheduled time and show up in May. Sure, a little rain is acceptable in May, but it’s like someone did a rain dance, recorded it, and is playing it on repeat. But that is all I will say (i.e. complain) about it because we actually need the rain.
It’s chilly outside. A summery salad wasn’t sounding quite right. On a whim, I picked up some barley a couple of weeks ago and now seemed the right time to make a more hearty, warming dish.
It could be 90 degrees outside and I’d eat this all over again. I forgot how much I love barley. I rarely eat it outside soup. I wanted to just make it like I would rice and it worked perfectly. Don’t worry rice, you’re not going to be replaced, but you do have minor cause to worry.
Tossing it with beans was to amp up the protein and I simply adore mushrooms and spinach together. A small drizzle of balsamic and some parmesan cheese and I was one seriously happy camper…in my living room, under a blanket, with the heater on and nice big(ish) bowl of Barley Spinach and Mushrooms.
Regardless of the time of year, you can’t go wrong this Barley Spinach and Mushrooms dish. I know its rare that I make a meatless entry, but for all my vegetarian friends (and for you vegans, omit the parm and you’re in business–and make sure you use veggie broth), I wanted you to feel some love from TCS.
Barley Spinach and Mushrooms - Seasoned cooked barley stirred into sautéed mushrooms, caramelized onions, and white beans, finished with parmesan cheese with a hint of balsamic ~ The Complete Savorist
- 1 cup uncooked barley
- 1-15 oz can broth
- 1 cup, 1 oz water
- Pinch of thyme
- 8 oz mushrooms
- 1-15oz can white beans; do not drain
- 1/2 cup caramelized onions
- 2 tbsp extra virgin olive oil
- 2 garlic cloves; minced/grated
- 1/2 tsp thyme
- 1/2 tbsp balsamic vinegar
- 1/8-1/4 tsp salt and pepper; to taste
- 1/4-1/2 cup parmesan cheese (omit to make vegan)
- 2 cups spinach
- In a large sauce pan, bring the barley, broth, water, and thyme to a boil.
- Once boiling, stir well, reduce heat to low, cover and cook for 50-60 minutes.
- Fluff with fork once cooked.
- Heat the olive oil in a large sauté pan over medium-high heat.
- Once hot, add the mushrooms and garlic; cook for 2 minutes.
- Add the caramelized onions, mix well.
- Add 1/4 tsp salt and pepper and the thyme.
- Reduce heat to medium.
- Once the mushrooms have cooked down, add in the barley, stir well.
- Then add in the beans, do not drain or rinse them; stir gently.
- Add the balsamic vinegar.
- Once the beans have heated through and are hot, remove from heat and wilt in the spinach.
- After the spinach has wilted in, add the parmesan cheese to the desired amount.
- Serve and Enjoy.