Barley and mushrooms with cannellini beans

Barley and mushrooms with cannellini beans


156 people made this

About this recipe: A simple, hearty and tasty vegetarian dish. Good as a light main, side, or wrapped in a flour tortilla with cheese. I always make a double batch and freeze some.

Niki Plourde

Serves: 6 

  • 1 teaspoon olive oil
  • 225g (8 oz) sliced fresh mushrooms
  • 2 medium onions, chopped
  • 1 stalk celery, chopped
  • 2 cloves garlic, minced
  • 90g (3 oz) uncooked pearl barley
  • 750ml (1 pint 4 oz) vegetable stock
  • 1 (400g) tin cannellini beans, drained

Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

  1. Heat oil in a medium saucepan over medium heat, and stir in mushrooms, onion, celery and garlic. Sauté until tender.
  2. Mix barley and vegetable stock into the saucepan. Bring to a boil, cover, and reduce heat. Simmer 45 to 50 minutes, until barley is tender.
  3. Stir beans into the barley mixture. Continue cooking about 5 minutes, until beans are heated through.

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Reviews (4)


A big thumbs up from the whole family, including the one who doesn't eat pulses. - 27 Jun 2012


- 14 Jan 2012


Just cooked this for lunch - delicious. Cut the quantities to make for two. Used a few chopped carrots instead of celery and chick peas instead of beans. Thickened the sauce at the end with a bit of flour. Will be making this again! - 06 Feb 2016

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