Mushrooms & Barley

It doesn’t only have to happen in soup: The satisfying pairing of silky mushrooms with chewy barley gets an update in this easy, vegan dish. You just need barley, a rice cooker, mushrooms and herbs.



  • 1 cup barley
  • 3 cups no-sodium vegetable broth
  • 1 Tbsp each chopped parsley and chives
  • 1 onion
  • 1 Tbsp olive oil
  • 2 Tbsp water
  • 8 ounces sliced shiitake mushrooms, stems removed
  •  Salt and pepper to taste.


  1. Using your rice-cooker, measure 1 cup barley and three cups no-sodium vegetable broth.
  2. Stir in 1 Tbsp each chopped parsley and chives.
  3. While barley cooks, chop 1 onion and saute until soft in 1 Tbsp olive oil; 2 Tbsp water. Add 8 ounces sliced shiitake mushrooms—stems removed. Cook until soft.
  4. Mix cooked barley into mushroom onion mixture. Salt and pepper to taste. Easy!

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