Barley and Cannellini Beans with Mushrooms
Barley and Cannellini Beans with Mushrooms
This is a very hearty and nutritious vegetarian dish that is great on its own or served in a tortilla.
Ingredients
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
Directions
Preparation:15min ›
Cook:1hour ›
Ready in:1hour15min
- Heat oil in a medium saucepan over medium heat, and stir in mushrooms, onion, celery and garlic. Sauté until tender.
- 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.
- 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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