Barley and mushrooms with cannellini beans

    1 hour 15 min

    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.

    169 people made this

    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 in English (119)


    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