Portobello Barley

This method of cooking barley makes it as creamy as risotto, but with the bonus of being high in fiber.

Serves: 8Hands-on: 10 minutesTotal: 8 hours 10 minutesDifficulty: Easy

Serves: 8


  • 1 tsp. olive oil
  • 2 small shallots, peeled and minced
  • 2 cloves garlic, peeled and minced
  • 3 portobello mushroom caps, sliced
  • 1 cup pearl barley
  • 3¼ cups water
  • ¼ tsp. salt
  • ½ tsp. freshly ground black pepper
  • 1 tsp. crushed rosemary
  • 1 tsp. dried parsley
  • ¼ cup grated Parmesan cheese


  • Heat the oil in a nonstick skillet. Sauté the shallots, garlic, and mushrooms until softened, about 3–4 minutes.
  • Place the mushroom mixture into a 4-quart slow cooker. Add the barley, water, salt, pepper, rosemary, and parsley. Stir. Cover and cook on low for 8 hours.
  • Turn off the slow cooker and stir in the Parmesan cheese. Serve immediately.