It takes only 25 minutes to make wild mushroom barley, a mix of mushrooms, grains and greens. Sautéed mushrooms and garlic are an easy way to dress up barley.
1 cup barley
2 cups water
1 tablespoon olive oil
8 ounces wild mushrooms (oyster, enoki, beech, portobello, shiitake, cremini), sliced, if large or separated, if in bunches
2 garlic cloves, minced
1 handful (1 ounce) baby spinach
1/4 cup chopped parsley
2 tablespoons minced chives
1 teaspoon kosher salt
1/2 teaspoon black pepper
In a medium saucepan, combine the barley and water. Bring to a boil, reduce heat and simmer for 12 minutes until tender. Let stand for 2-3 minutes and fluff with a fork.
In a large skillet, heat the olive oil over medium high heat. Add the mushrooms and sauté for 5 minutes until the mushrooms start to brown. Stir in the garlic and continue cooking for a few minutes until the mushrooms are caramelized and fragrant.
Fold the barley into the mushrooms followed by the spinach, letting the leaves wilt. Stir in the parsley, chives, salt and pepper.