Barley and Mushrooms with Balsamic Vinegar recipe

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Ingredients

3 cups water
1 cup barley
3 tablespoons olive oil
½ cup diced red onion
2 cloves garlic, minced
2 (12 ounce) packages sliced baby bella mushrooms
1 pinch salt
¼ cup balsamic vinegar
1 tablespoon water
1 teaspoon dried thyme

Nutrition Info

329.2 calories
carbohydrate: 44.4 g
cholesterol: : -
fat: 11.3 g
fiber: 12.2 g
protein: 13.6 g
saturatedFat: 1.6 g
servingSize: -
sodium: 119.9 mg
sugar: 3.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring 3 cups water and barley to a boil in a pot. Reduce heat to medium-low, cover, and simmer until barley is tripled in volume, 30 to 40 minutes.

  2. Heat oil in a skillet over medium-high heat. Saute onion and garlic until onions are starting to soften, about 3 minutes. Add mushrooms, sprinkle with salt, and saute until mushrooms have released their liquid and are well browned, about 5 minutes.

  3. Mix balsamic vinegar with 1 tablespoon water in a bowl, pour into the skillet with the mushroom mixture. Cook until liquid is mostly evaporated, about 2 minutes. Add the barley and cook, stirring gently, until flavors combine, 2 to 3 minutes. Add more water if needed.

Recipe Yield

4 servings

Recipe Note

This is a wonderful, whole-grain barley side dish. Great with grilled meat or as a meal on its own.

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