Ingredients for Barley Mushrooms Not Gluten Free
- 8 oz cremini mushrooms
- 1 medium onion
- 4 cups chicken broth
- 1 cup pearl barley
- Italian Seasoning
- Garlic Powder
- nonstick cooking spray
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- fresh parsley (optional, for garnish)
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How to Make Barley Mushrooms Not Gluten Free
- Cut 8 oz cremini mushrooms into quarters.
- Spray a large skillet with nonstick cooking spray and sauté mushrooms over medium heat until softened, about 5-7 minutes. Remove from skillet and set aside.
- Chop 1 medium onion coarsely. Add to the same skillet (no need to clean) and sauté until softened, about 5 minutes. Remove from skillet and set aside.
- Add 1 cup pearl barley to the skillet and lightly brown over medium heat for 2-3 minutes, stirring frequently. Remove from skillet and set aside.
- Bring 4 cups of broth (chicken or vegetable) to a boil in a saucepan.
- Transfer the boiling broth to a 6-quart slow cooker.
- Add the sautéed mushrooms, onion, and browned barley to the slow cooker.
- Stir in 1 teaspoon dried thyme, 1/2 teaspoon dried rosemary, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- Cook on low for 1-2 hours, or until barley is tender and liquid is absorbed, stirring occasionally.
- Serve warm. Garnish with fresh parsley (optional).
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
8g
Fat
1g
Carbs
6g
