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Ingredients

3 cups water 1 cup barley 3 tablespoons olive oil ½ cup diced red onion 2 cloves garlic, minced 2 (12 ounce) packages sliced baby bella mushrooms 1 pinch salt ¼ cup balsamic vinegar 1 tablespoon water 1 teaspoon dried thyme

Nutrition Info

329.2 calories carbohydrate: 44.4 g cholesterol: : - fat: 11.3 g fiber: 12.2 g protein: 13.6 g saturatedFat: 1.6 g servingSize: - sodium: 119.9 mg sugar: 3.5 g transFat: : - unsaturatedFat: : -

Bring 3 cups water and barley to a boil in a pot. Reduce heat to medium-low, cover, and simmer until barley is tripled in volume, 30 to 40 minutes.
Heat oil in a skillet over medium-high heat. Saute onion and garlic until onions are starting to soften, about 3 minutes. Add mushrooms, sprinkle with salt, and saute until mushrooms have released their liquid and are well browned, about 5 minutes.
Mix balsamic vinegar with 1 tablespoon water in a bowl, pour into the skillet with the mushroom mixture. Cook until liquid is mostly evaporated, about 2 minutes. Add the barley and cook, stirring gently, until flavors combine, 2 to 3 minutes. Add more water if needed.

4 servings

This is a wonderful, whole-grain barley side dish. Great with grilled meat or as a meal on its own.