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Creamy Mushroom Barley

The ultimate weeknight one-pot dinner when you want something rich and creamy, but also want actual protein and fiber.
Print Recipe
Cook Time 15 minutes
Course Dinner, Main Course
Cuisine American
Status To Try

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.
Keyword beans, main-dishes-vegetarian, mushroom, one pot meal
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