Get Your Garlic On: Mushroom Barley Casserole
Produced by: Shari Borkin
Baked Barley Vegetable Stew - Healthy Vegan Recipes On Video
Recipe:
On a cold, rainy day such as this, a nice warm meal was needed. We had picked up some barley at the store, so I made it into a baked vegetable dish with barley.
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Cream of Mushroom Soup
Homemade Cream of Mushroom Soup is full flavoured and so easy to make, you won’t buy soup in a can again! FULL RECIPE:
Vegetarian Herby Mushroom Barley Bake | Quick Prep
This vegetarian mushroom barley bake is a dreamy, cozy meal on a cold weekend. The prep time is quick, and the bulk of the recipe is the barley slowly absorbing all the flavors of buttery garlic, the herbs from our Chimichurri, and the nutty, earthy flavors of the mushrooms. Your kitchen will feel like a cabin in the woods.
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Chapters to guide you through the video:
00:00 Intro
0:24 Recipe Intro
0:53 Equipment
1:08 Ingredients
1:57 Steps
4:05 Outro
#barleybake #mushroombarleybake #vegetarianmushroombarleybake
Baked Barley and Mushrooms
Baked Barley with Mushrooms is a hearty side dish perfect for chilly fall and winter nights that pairs perfectly with roasted meat or stew. FULL RECIPE BELOW ????
Get recipe FAQs, substitutions, and a printable version here:
INGREDIENTS
2 cloves garlic ($0.16)
8 oz. mushrooms ($1.49)
4 Tbsp butter ($0.40)
1 cup pearled barley ($0.57)
2 cups vegetable broth ($0.26)
1/2 tsp dried thyme ($0.05)
1/8 tsp freshly cracked black pepper ($0.02)
1 Tbsp chopped fresh parsley (optional) ($0.10)
INSTRUCTIONS
1. Preheat the oven to 350ºF. Mince the garlic and slice the mushrooms
2. Add the garlic, mushrooms, and butter to a Dutch oven. Sauté over medium heat until the mushrooms have softened.
3. Add the barley, vegetable broth, thyme and freshly cracked pepper to the dutch oven. Stir to combine, place the lid on top, and transfer to the oven. Bake the barley for one hour.
4. After baking for one hour, stir the barley to fluff it up. Give the barley a taste and adjust the salt or pepper to your liking. Top with chopped fresh parsley just before serving.
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TIME STAMPS
0:00 Introduction
0:08 Prep Garlic and Mushrooms
0:12 Sauté Garlic and Mushrooms
0:20 Add Barley, Broth, and Herbs
0:29 Bake
0:32 Fluff and Season
0:40 Serve and Enjoy!
Barley and Mushroom Soup || Healthy & Vegan recipe
How to make barley and mushroom soup, An easy & healthy recipe for barley and mushroom soup.
This soup is perfect for a cool winter day. Enjoy :)
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FULL RECIPE:
INGREDIENTS:
2/3 cup pearl barley, washed
2 medium potatoes, peeled
1 medium onion
2 garlic cloves
10 Champignon mushrooms
150 gram, 5 oz shimeji Mushrooms (You replace with Champignon mushrooms)
2 medium carrots, peeled
1 celery leaf
1/4 bunch of parsley
Salt and black pepper- as much as you like
2 tablespoons olive oil
Warm water- to the soup
INSTRUCTIONS:
1. Chop garlic and parsley. Cut onion and Champignon mushroom into strips. Cut potatoes, carrots and celery to small squares.
2. Heat olive oil in a large pot on high heat. Once the oil is hot, add the onion. Sauté 3-5 minutes and stir occasionally.
3. Add garlic and mushrooms. Sauté 3-5 minutes and stir occasionally.
4. Add carrots and celery. Continue to stir and fry for another 3 minutes.
5. Add potatoes, parsley, salt, pepper and the washed pearl barley. Add water that will cover 5 cm (2 inch) above the vegetables.
6. Cover the pot with a lid and cook for an hour and a half to 2 hours on low heat. Stir occasionally and if necessary add more water. Towards the end, taste and add more salt and pepper if necessary.
COMMENTS/ UPGRADES:
• The pearl barley absorb liquids during cooking, so there is a good chance that you will need to add more liquids to the soup. So you should stir the soup sometimes and add water if necessary.
• If you do not have Shimeji mushrooms, you can replace with shiitake mushrooms or Champignon mushrooms.
• You can add chopped coriander to the soup.
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