Barley and Mushrooms with Balsamic Vinegar recipe
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Ingredients
- 3 cups water 1 cup barley 3 tablespoons olive oil ½ cup diced red onion 2 cloves garlic, minced 2 (12 ounce) packages sliced baby bella mushrooms 1 pinch salt ¼ cup balsamic vinegar 1 tablespoon water 1 teaspoon dried thyme
Nutrition Info
- 329.2 caloriescarbohydrate: 44.4 gcholesterol: : -fat: 11.3 gfiber: 12.2 gprotein: 13.6 gsaturatedFat: 1.6 gservingSize: -sodium: 119.9 mgsugar: 3.5 gtransFat: : -unsaturatedFat: : -
Directions Barley and Mushrooms with Balsamic Vinegar
Directions
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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.