Herby Barley and Cannellini Bowl with Leeks and Mushrooms
When shopping for barley, look for hulled or hulless barley, which are whole grain, rather than pearled barley. This comforting, Mediterranean-inspired dish reheats beautifully, making it a great make-ahead meal for busy weeknights.
Filed Under: Mediterranean Diet, Vegetarian & Vegan Diet, Main dishes, Dinner, Vegetarian, Barley, Staff Favorites
Active time
1 hourTotal time
1 hourYield
4 servingsServing Size
1/4 recipeNutrition
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Ingredients
1 cup barley
2 tablespoons plus 1 teaspoon olive oil, divided
8 ounces mushrooms, sliced
½ teaspoon salt, divided
⅛ teaspoon pepper, divided
¼ cup grated Parmigiano Reggiano cheese (about 1 ounce)
3 leeks, white and light green parts, thinly sliced
3 cans cannellini beans, drained and rinsed
1 bunch parsley leaves, finely chopped
Zest of 1 lemon
Instructions
- Add barley to a large pot of water and bring to a boil. Once boiling, reduce heat to medium and let cook for approximately 45 minutes until barley is soft, adding more water as needed if it starts to look dry. Drain the excess water off of the cooked barley (reserving 1 cup of cooking water) and set aside.
- While the barley cooks, heat a large skillet over medium-low heat. Add 2 teaspoons of the olive oil, the mushrooms, ¼ teaspoon salt, and ⅛ teaspoon pepper. Cook, stirring occasionally, until mushrooms are browned, approximately 10 minutes. When both the barley and mushrooms are done cooking, toss the mushrooms into the pot of drained, cooked barley. Add the Parmigiano Reggiano cheese and mix until combined, then set aside.
- Heat a large pot or Dutch oven over medium-low heat. Add 2 teaspoons of the olive oil, then add the leeks and ¼ teaspoon salt. Cook the leeks, stirring occasionally, until the leeks are golden, approximately 15 minutes. Add the beans to the mixture and stir to coat, then add the reserved barley water. Cook for approximately 10 minutes, until the beans are warmed through. Taste and adjust seasoning, adding more salt or pepper if needed.
- While the beans cook, mix the chopped parsley, lemon zest, and 1 tablespoon of olive oil in a small bowl. Stir this zesty herb mixture into the beans.
- To serve, divide equal amounts of the farro mixture among 4 bowls, then top each with equal amounts of the bean mixture. This dish freezes and reheats well.
An Oldways recipe and photo, courtesy of Kelly LeBlanc
Nutrition
Calories: 560Total Fat: 14g
Saturated Fat: 3g
Sodium: 470mg
Carbohydrate: 89g
Fiber: 23g
Total Sugar: 7g
Added Sugar: 0g
Protein: 25g
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