Description
A comforting and nutritious barley pilaf with earthy mushrooms and aromatic thyme, perfect for any table.
Ingredients
Scale
- 1 cup barley
- 2 cups vegetable broth
- 1 cup mushrooms, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- In a pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened and fragrant.
- Add the sliced mushrooms and fresh thyme to the pot. Cook until the mushrooms are tender, releasing their savory juices.
- Stir in the barley and let it toast for about 2 minutes.
- Pour in the vegetable broth, bring to boil, reduce heat to low, cover, and simmer for about 30-35 minutes until barley is tender.
- Season with salt and pepper to taste before serving.
Notes
You can add other vegetables like spinach or chickpeas for added flavor and nutrition. Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 1g
- Sodium: 200mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 0mg