This is a print preview of "Garlic Mushrooms and Barley" recipe.

Garlic Mushrooms and Barley Recipe
by Michelle

Garlic Mushrooms and Barley

This works in place of rice as a side dish for any type of meat dish, especially steak, or if you are a vegetarian like me, it's a great main course. It also tasted excellent reheated for lunch the next day.

I use vegetable bouillon cubes, but you can replace it with mushroom (or chicken for non-veggies) broth.

Rating: 5/5
Avg. 5/5 1 vote
  United States American
  Servings: 1

Ingredients

  • 3 cups water
  • 3-4 vegetable bouillon cubes
  • 1 package sliced mushrooms (use as big or small of a package you want, but minimum is 8 oz. package)
  • 1 1/2 cups barley
  • 2-3 cloves garlic, chopped (if you like garlic, add at least two more cloves)
  • salt
  • fresh ground pepper

Directions

  1. In a large pot combine water, bouillon cubes and barley.
  2. Wash the mushrooms and break into pieces. Then add them to the pot. Add salt and fresh ground pepper.
  3. Cover, bring to a boil and reduce heat to a simmer. Cook for about 20 - 30 minutes or until all the water the absorbed. I like my barley a little firmer, but you can add more water if you want it mushier.
  4. Take off the heat and let stand at least 5 minutes before serving.