Barley and Cannellini Beans with Mushrooms

Barley and Cannellini Beans with Mushrooms


154 people made this

This is a very hearty and nutritious vegetarian dish that is great on its own or served in a tortilla.

Niki Plourde

Serves: 6 

  • 1 teaspoon olive oil
  • 250g sliced fresh mushrooms
  • 2 medium onions, chopped
  • 1 stalk celery, chopped
  • 2 cloves garlic, minced
  • 90g uncooked pearl barley
  • 3 cups (750ml) vegetable stock
  • 1 (400g) tin cannellini beans, drained

Preparation:15min  ›  Cook:1hour  ›  Ready in:1hour15min 

  1. Heat oil in a medium saucepan over medium heat, and stir in mushrooms, onion, celery and garlic. Sauté until tender.
  2. Mix barley and vegetable stock into the saucepan. Bring to a boil, cover and reduce heat. Simmer 45 to 50 minutes, until barley is tender.
  3. Stir beans into the barley mixture. Continue cooking about 5 minutes, until beans are heated through.

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Reviews (5)


Used different ingredients. This hearty dish is great. I added white wine to the stock, and fresh spinach at the very end of the cooking time. I also added fresh parsley and cracked red capsicumfor more flavour. I'll make this dish again. - 29 Sep 2008


Used different ingredients. This dish was very easy to put together. I didn't have celery so I substituted carrots, which worked well. I added 1/2 cup more barley, as 3 cups stock is too much for just 1/2 cup barley. Next time I'm going to add sweet potatoes to this wonderful winter dish. - 29 Sep 2008


I enjoyed this even more than I thought I would! Was afraid it would be too "mushroom-y" but it's just fine. Delicious. Also tastes wonderful with the smallest amount of grated fresh Parmesan on top. - 29 Sep 2008

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