Herbed Barley And Mushroom Skillet Recipe

About this recipe

Herbed Barley and Mushroom Skillet is a delightful German-inspired vegetarian lunch that's both nourishing and satisfying. Featuring pearl barley, earthy mushrooms, and vibrant carrots, this dish is infused with the aromatic flavors of parsley, thyme, and a touch of Berbere spice blend. With 26g of protein per serving, it’s a fantastic option to fuel your day while staying true to your dietary goals. The chewy texture of barley complements the tender vegetables, creating a comforting skillet meal that’s quick to prepare and perfect for a midweek lunch. Whether you’re looking for a protein-rich meal or simply craving a warm, hearty dish, this recipe is sure to impress. Prepare it in just 35 minutes and enjoy a taste of Germany with every bite.

Ingredients

• - Heera Pearl Barley
• 90G Natoora Baby King Oyster Mushrooms
• 140G Greenfields Mixed Herbs, 140G
• - Biona Capers In Olive Oil
• 250 G Onion Shallots 300g
• 50G Black Garlic Cloves, 50G
• 100 g Yorkshire English Carrots 100G
• 75G Greenfields Berbere Spice Blend, 75G
• 400G Greenfield Himalayan Salt Fine 400G
• 100G Heera Black Pepper Powder 100g
• - Potts Vegetable Stock Can
• - Schwartz Flat Leaf Parsley
• - Ducros Dried Thyme

Instructions

1. 1. Rinse the pearl barley under cold water and drain thoroughly.
2. 2. Heat olive oil in a large skillet over medium heat and sauté the diced onion until translucent.
3. 3. Add minced garlic and cook for an additional minute until fragrant.
4. 4. Stir in the sliced mushrooms and diced carrots, cooking for 5 minutes until they begin to soften.
5. 5. Add the rinsed barley to the skillet and mix well with the vegetables.
6. 6. Sprinkle the Berbere spice blend, salt, and black pepper evenly over the mixture and stir to combine.
7. 7. Pour the vegetable stock into the skillet, ensuring the barley is fully submerged.
8. 8. Bring the mixture to a boil, then reduce the heat to low and cover the skillet.
9. 9. Let the barley simmer for 25 minutes or until tender, stirring occasionally to prevent sticking.
10. 10. Once the barley is cooked, remove the skillet from heat and stir in freshly chopped parsley and thyme.
11. 11. Taste and adjust seasoning if necessary before serving.
12. 12. Serve warm, garnished with a sprinkle of additional parsley for a fresh touch.