Mushroom and Barley Ragout

Name: Mushroom and Barley Ragout
Total time: 1 h
Yield: 4 cups
Cuisine: french
Ingredients: 1 tablespoon olive oil; 1 pound shiitake mushrooms, sliced; 2 pounds white mushrooms, quartered; 1/2 teaspoon salt; 1/2 teaspoon freshly ground pepper; 1 cup barley; 2 cups water; 2 tablespoons minced parsley

By Molly O'Neill

Total Time: 1 hour
Rating: 4(18)
Comments: Read comments

This healthy and simple side dish can be prepared ahead of time. It's a perfect standby to re-heat throughout the week and pair with your choice of meat or other protein.

Featured in: The New Nutrition: Protein On the Side

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:4 cups

1tablespoon olive oil
1pound shiitake mushrooms, sliced
2pounds white mushrooms, quartered
½teaspoon salt
½teaspoon freshly ground pepper
1cup barley
2cups water
2tablespoons minced parsley

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Place the olive oil in a skillet over medium heat and saute the shiitake mushrooms for 10 minutes. Add the white mushrooms, season with salt and pepper, reduce heat, cover and cook for 5 minutes. Add the barley and water and cook, covered, over medium heat for 30 minutes until the barley is tender. Remove from heat. Stir in the parsley.