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

Ingredients

  • 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 chervil
  • ¼ cup grated Parmesan cheese

Directions

  • 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 chervil. Stir. Cover and cook on low for 8 hours.
  • Turn off the slow cooker and stir in the Parmesan cheese. Serve immediately.

Recipe Information

Serves: 8

Ingredients

  • 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 chervil
  • ¼ cup grated Parmesan cheese

Directions

  • 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 chervil. Stir. Cover and cook on low for 8 hours.
  • Turn off the slow cooker and stir in the Parmesan cheese. Serve immediately.

Nutrition Information

Nutrition Information
Amount per serving
Calories120
Total Fat1g
Saturated Fat0g
Cholesterol0mg
Sodium90mg
Total Carbohydrate23g
Dietary Fiber5g
Sugars0g
Protein4g