Mushroom-Barley Side Dish

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  • 1 small leek, remove outer leaves and rinse well. Finely chop
  • 1 teaspoon olive oil
  • 1 pound fresh mushrooms, sliced
  • 1 clove garlic, minced
  • cup ¾ pearl barley
  • 1 2/3 cups vegetable or beef broth
  • cup dry white wine
  • Grated Parmesan for garnish, Salt & Pepper to taste.


  1. Add oil to large nonstick skillet (that has a lid) and heat over medium heat until hot. Add chopped leek, mushrooms and garlic. Sauté until mushrooms are tender.
  2. Add uncooked barley, broth, and wine; bring to a boil. Cover and reduce heat; simmer 15 to 18 minutes or until barley is tender and most of the liquid is absorbed.
  3. Remove from heat and let stand for 5 – 10 minutes. Sprinkle with cheese and salt and pepper to taste.


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