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Mushroom & barley pot
Barley cooked with mushrooms, onion and thyme.
Development recipe · not kitchen-tested. Quantities, yields and timings require practical validation before a kitchen-tested label can be used.
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Ingredients
- 1 cup pearl barley, rinsed
- 8 oz mushrooms, sliced
- 1 onion, chopped
- 2 tbsp olive oil
- 4 cups water
- 1 tsp dried thyme
- ½ tsp salt
Make it
- Warm oil in a saucepan; cook onion and mushrooms for 8–10 minutes.
- Add barley, water, thyme and salt. Bring to a boil, then lower to a simmer.
- Cook partly covered for 40–50 minutes, stirring occasionally, until barley is tender. Add water if needed.
- Rest for 5 minutes before serving.
Make room for your circumstances.
Allergens: Barley/gluten
Substitution: Cooked rice can be stirred into sautéed mushrooms instead; cooking method and time differ.
Budget: Check local prices; no cost-per-serving estimate has been verified.
Not calculated. No nutrient or health benefit is inferred from this recipe.
Wash hands and produce, avoid cross-contamination, and follow package handling instructions. Refrigerate perishable food within two hours, or one hour above 90°F; reheat leftovers to 165°F. FDA food-handling guidance ↗
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