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.