Barley and Mushrooms with Balsamic Vinegar
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Ingredients55 m servings 329 cals
Original recipe yields 4 servings
- Bring 3 cups water and barley to a boil in a pot. Reduce heat to medium-low, cover, and simmer until barley is tripled in volume, 30 to 40 minutes.
- Heat oil in a skillet over medium-high heat. Saute onion and garlic until onions are starting to soften, about 3 minutes. Add mushrooms, sprinkle with salt, and saute until mushrooms have released their liquid and are well browned, about 5 minutes.
- Mix balsamic vinegar with 1 tablespoon water in a bowl; pour into the skillet with the mushroom mixture. Cook until liquid is mostly evaporated, about 2 minutes. Add the barley and cook, stirring gently, until flavors combine, 2 to 3 minutes. Add more water if needed.
- Cook's Note:
- Pearl barley will take at least 25 minutes to cook. For hulled barley, start checking for doneness at 40 minutes.
Per Serving: 329 calories; 11.3 g fat; 44.4 g carbohydrates; 13.6 g protein; 0 mg cholesterol; 120 mg sodium. Full nutrition