Pearl Barley & Mushroom Supper


  • Serves: 2
  • Prep 60mins
  • 305 kcals / serving

Recipe Info

Pearl barley is a lovely healthy alternative for traditional risotto rice, it provides minerals, fibre, selenium, copper, chromium and magnesium. It's a wonderfully versatile grain with a rich nutty flavour and can be used in most dishes where you would normally have rice.


Step 1 -

Add pearl barley and bouillon to the water and bring to a boil, turning down and simmer for 30-40 minutes, or until softened and all liquid is absorbed.

Step 2 -

Next, gently fry the onions in olive oil until softened.

Step 3 -

In a separate pan, fry the mushrooms and garlic, until softened.

Step 4 -

To serve, toss together the cooked pearl barley with the onion and mushroom mixtures. Stir in parsely and season with salt and pepper to taste.


  • 120 g Pearl barley
  • 500 ml Water
  • 0.5 tbsp Bouillon
  • 1 Onion Peeled and finely chopped
  • 500 g Mushrooms Chestnut
  • 1 bunch Parsley
  • 1 tbsp Olive oil