Ingredients for Barley Mushroom Italiano
- 1 cup Pearled Barley
- 2 cloves Garlic, minced
- 1 tablespoon Olive Oil
- Margarine (not used in recipe)
- 8 ounces White Mushrooms, sliced
- 1 small Red Onion, chopped
- 1 large Carrot, diced
- 4 cups Hot Chicken Broth
- Dried Thyme (not used in recipe)
- Dry Oregano (not used in recipe)
- Dry Basil (not used in recipe)
- 1/4 cup Parmesan Cheese, grated (for serving)
- 1/2 cup Sour Cream
- Cherry Tomatoes (not used in recipe)
- Lemon Juice (not used in recipe)
- Salt & Freshly Ground Black Pepper, to taste
- 1/2 cup Dry White Wine (optional)
- 2 tablespoons Fresh Parsley, chopped (for garnish)
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How to Make Barley Mushroom Italiano
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Add the sliced mushrooms and diced carrots. Cook until the mushrooms release their liquid and the vegetables are slightly softened, about 5-7 minutes.
- Stir in the pearled barley and toast for 1-2 minutes, stirring constantly.
- Pour in the white wine (if using) and cook until it is almost completely absorbed.
- Add 1 cup of hot chicken broth to the barley, stirring constantly until absorbed. Continue adding the broth, one cup at a time, stirring frequently, until the barley is cooked through but still slightly firm to the bite (about 40-45 minutes).
- Stir in the sour cream and season with salt and pepper to taste.
- Garnish with fresh parsley and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
14g
Fat
22g
Carbs
11g
