Barley and Cannellini Beans with Mushrooms

    1 hour 15 minutes

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

    158 people made this

    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 in English (120)


    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


    Yum!! I made this for my family and we just loved it, the next day I put the rest on the stove with some water and it turned into a wonderful soup!! I like it better as a soup and will make it again..  -  29 Sep 2008