Barley and Mushroom Kasha

    • Prep Time
    • 10 mins
    • Cook Time
    • 25 mins
    • Yield
    • large bowl
    • Difficulty Level

This is a recipe for barley and mushroom kasha. It’s a great side to any dish. Earthy and hearty, it adds a delicious flavor. Such a wonderful change from the usual rice dishes.

Try something new tonight! Barley and mushrooms kasha.

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5 Ratings

Ingredients

  • 8 oz barley
  • 4 cups chicken stock, or vegetable stock
  • 2 tbsp olive oil
  • 1 small onion, diced
  • salt and pepper to taste
  • 1/2 lb mushrooms, sliced
  • 1 sprig fresh thyme

Instructions

  • 1. In a saucepan, combine the barley and stock and bring to a boil then reduce to a simmer, cover and cook for 15 minutes.
  • 2. Meanwhile, in a skillet over medium heat, heat olive oil. Add onions when the oil is hot. Sauté onions until translucent.
  • 3. Add mushrooms and thyme. Season with salt and pepper.
  • 4. Continue cooking the mushrooms until lightly browned. When barley is cooked, combine with the mushroom mixture.

Instructions

  • 1. In a saucepan, combine the barley and stock and bring to a boil then reduce to a simmer, cover and cook for 15 minutes.
  • 2. Meanwhile, in a skillet over medium heat, heat olive oil. Add onions when the oil is hot. Sauté onions until translucent.
  • 3. Add mushrooms and thyme. Season with salt and pepper.
  • 4. Continue cooking the mushrooms until lightly browned. When barley is cooked, combine with the mushroom mixture.

Rate this recipe

  • 5 people rated this recipe

  • Average Rating

    (4.8 / 5)


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