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Satisfying Cremini Barley

Total Time

Prep: 20 min. Cook: 15 min.


5 servings

"About two decades ago, I became a pretty strict vegetarian. Now, though I've eased up a bit and occasionally eat chicken or fish, I still enjoy meatless dishes the most. This is one of my very favorites!" Lily Julow, Lawrenceville, Georgia


  • 2 cups vegetable broth
  • 1 cup quick-cooking barley
  • 1 medium red onion, finely chopped
  • 1 celery rib, finely chopped
  • 1 medium carrot, finely chopped
  • 2 teaspoons olive oil
  • 1/2 pound sliced baby portobello (cremini) mushrooms
  • 2 garlic cloves, minced
  • 1 package (6 ounces) fresh baby spinach
  • 1 can (15 ounces) cannellini beans, rinsed and drained
  • 1/4 teaspoon pepper
  • 3 tablespoons minced fresh parsley


  1. In a large saucepan, bring broth to a boil. Stir in barley. Reduce heat; cover and simmer for 10-12 minutes or until barley is tender. Remove from the heat; let stand for 5 minutes.
  2. Meanwhile, in a large skillet, saute the onion, celery and carrot in oil for 3 minutes. Add mushrooms; saute for 3-4 minutes or until vegetables are tender. Add garlic; cook 1 minute longer.
  3. Stir in the spinach, beans, pepper and barley; cook and stir until spinach is wilted. Stir in parsley.

Nutrition Facts

1 cup: 255 calories, 3g fat (0 saturated fat), 0 cholesterol, 532mg sodium, 47g carbohydrate (4g sugars, 12g fiber), 11g protein.

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