Mushroom-Barley “Risotto”

I love all things mushroom! So this was one of those amazing recipes for my house. Thank goodness I made a bunch as we were super happy to eat it for a while 🙂 The best part was that unlike regular risotto – I didn’t have to stand over the hot stove and stir this dish the whole time. And of course barley is way more nutritious than arborio rice.

Check out these other mushroom dishes from the past…Mushroom and Crumble StroganoffVegan Creme of Artichoke and Mushroom Soup with Pesto, Raw Spinach & Wild Mushroom Quiche, Chopped “Liver” Spread, Thai Coconut Bliss Soup, Mushroom Stroganoff and Raw Mushroom Cream Sushi

huge pot of goodness!Mushroom-Barley “Risotto”

1 tablespoon olive oil
2 cups onion, chopped
2 garlic cloves, minced
4 cups mixed mushrooms, quartered (chanterelle, cremini, morel, and oyster)
1 cup pearl barley
3 cups vegetable stock or water
1 teaspoon kosher salt
1/2 teaspoon turmeric
1/2 teaspoon freshly ground black pepper

  1. Heat the oil in a large saucepan over medium heat.
  2. Add the onions; cook about 5 minutes and stir in the garlic and cook, 30 seconds.
  3. Add the mushrooms; cook until soft, about 5 minutes.
  4. Stir in the barley to coat.
  5. Add the stock, salt, and turmeric and bring to a boil.
  6. Lower to a simmer and cover, stirring occasionally, until the barley is tender and liquid is absorbed.

7 Comments (+add yours?)

  1. Marita
    Dec 07, 2011 @ 00:19:29

    Yum! I love barley risottos, and I love mushrooms… why have I never combined them before?? I’ll definitely try this out!


    • marisashealthykitchen
      Dec 07, 2011 @ 00:31:28

      Agreed! It was so awesome! Like mushroom-barely soup but even better!! Let me know what you think 🙂


      • marisashealthykitchen
        Dec 07, 2011 @ 00:34:24

        OMG! Just realized you work at The Yoga Factory! Please give Mik a big hug from me 🙂 I was lucky enough to surprise him last month but miss him much 🙂 Thanks Marita!

  2. Marita
    Dec 07, 2011 @ 00:40:29

    Will do! 🙂


  3. finding morels
    Dec 30, 2011 @ 22:47:43

    G’Day! Marisashealthykitchen,
    This might be off topic, however, I’m making my patented creamy butternut squash soup with Thai spices – (believe me it’s really yummy, cook squash, puree it, thin down with coconut milk, add galingal (a type of ginger) lemon grass and a little chili and a little salt)

    then which one would you choose for main course?

    ~Baby Leek and cheese tart~

    Barley risotto with a medley of wild mushrooms and truffle oil


    Teryaki style Smoked tofu

    It’s for a birthday Lunch for one of my veggie friends, and being a carnivore myself I can’t decide – she’s requested the soup so that’s non-negotiable!! Thanks!


    • marisashealthykitchen
      Jan 01, 2012 @ 09:54:52

      Happy New year!
      So sweet you are making a deelish veggie birthday lunch for your friend!
      The soup sounds super yummy & I love that it is your signature soup. It does have an asian flare to it so the tofu dish might go well, but when I have made butternut squash with thai spices, it doesn’t typically come out that asian tasting, but yours might be different 🙂 If it has a more traditional taste I think either the tart or the risotto. I am a HUGE fan of barely risotto with mushrooms, and adding the truffle oil makes it extra special. YUM!! that would be my pick. Have a great birthday lunch!!!


  4. Trackback: Vegan Thanksgiving Recipes! | Marisa's Healthy Kitchen

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