The ultimate weeknight one-pot dinner when you want something rich and creamy, but also want actual protein and fiber.
Creamy Mushroom Barley
The ultimate weeknight one-pot dinner when you want something rich and creamy, but also want actual protein and fiber.
Ingredients
- 1.5 cups quick-cook barley 250 g
- 1 onion diced
- 250 g mushrooms sliced
- 4 garlic cloves minced
- 1 white beans cannellini or navy, drained
- 2.5 cups vegetable or mushroom stock
- 1/4 cup nutritional yeast
- fresh thyme sprigs
- salt to taste
- olive oil to taste
Instructions
- Heat a splash of olive oil in a large pan over medium-high heat. Add the barley and toast for 2–3 minutes until fragrant.
- Add the onion, mushrooms, garlic, and a pinch of salt. Sauté until the vegetables soften.
- Stir in the white beans, stock, nutritional yeast, and fresh thyme sprigs. Cover, reduce to medium heat, and simmer for 10 minutes, stirring occasionally.
- Once the liquid is absorbed, remove the thyme sprigs, season with additional salt if needed, and top with fresh thyme leaves.
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