Creamy Mushroom, Spinach & Barley Bowls
Risotto-style barley with golden mushrooms, white beans, spinach and Parmesan. Hearty, cozy and vegetarian, and it reheats better than risotto.
Diet swaps
- Gluten-free: Use rice or quinoa instead of farro, bulgur or barley.
- Dairy-free: Leave off the cheese or use a dairy-free cheese. Use unsweetened dairy-free yogurt. Use olive oil or dairy-free butter instead of butter.
Check labels on packaged foods if you have an allergy or celiac disease.
Ingredients
- 1 cup Pearled barley
- 1 lb Cremini mushrooms, sliced
- 1 Onion, diced
- 3 cloves Garlic, minced
- 4 cups Low-sodium vegetable broth
- 1 can (15 oz) Cannellini beans, rinsed
- 4 cups Baby spinach
- 1/3 cup Grated Parmesan
- 1/2 cup Plain Greek yogurt
- 1 tbsp Unsalted butter
- 1 tbsp Extra-virgin olive oil
- 1 tsp Dried thyme
- 1/2 Lemon
Directions
- Warm butter and oil in a large pot; brown the mushrooms 8 minutes. Add onion, garlic and thyme for 4 minutes.
- Add barley and broth; simmer, stirring now and then, 30 to 35 minutes until tender and creamy.
- Stir in beans and spinach until wilted.
- Off the heat, stir in Parmesan, yogurt and lemon juice. Season and serve. To pack: cool, divide into 4 microwave-safe containers and refrigerate up to 4 days. At work, microwave covered 2 to 3 minutes, stirring halfway, until steaming hot. Add a splash of water before reheating.
Calorie breakdown
Barley 175 · beans 83 · Parmesan 36 · olive oil 30 · mushrooms 25 · butter 25 · yogurt 16 · onion 11 · spinach 7 · broth 3 · lemon + garlic 4
💡 Lighter tip: Use quick-cooking barley to cut the cook time to about 20 minutes.
Helpful for this recipe
Enameled Dutch ovenShop on Amazon →Wooden spoon setShop on Amazon →How to choose real extra virgin olive oilRead the guide →Our guide to safe, non-toxic cookwareSee picks →