Why You’ll Love This Recipe
Nutritious & Filling: Barley adds fiber and a chewy texture, making the salad satisfying.
Rich & Flavorful: Butter-basted mushrooms add a deep, savory note.
Fresh & Bright: Fresh herbs and lemon juice balance the richness perfectly.
Easy to Make: Simple steps with minimal ingredients, great for meal prep or entertaining.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 cup barley (pearl or hull-less)
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 cup mushrooms, sliced (button or cremini)
- 2 tablespoons unsalted butter
- 1 clove garlic, minced
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh parsley, chopped
- 1 teaspoon fresh basil, chopped
- Salt and pepper, to taste
- Lemon juice, to taste
- Optional: ¼ cup feta cheese, crumbled (for topping)
Directions
- Cook Barley: Rinse barley under cold water. In a pot, combine barley and vegetable broth. Bring to a boil, reduce heat, and simmer 25–30 minutes until tender. Drain excess liquid.
- Prepare Mushrooms: While barley cooks, heat olive oil in a skillet over medium heat. Sauté sliced mushrooms until golden brown, about 5–7 minutes.
- Baste with Butter: Add butter, minced garlic, thyme, salt, and pepper to mushrooms. Cook another 2–3 minutes until fragrant and well-coated.
- Combine Ingredients: In a large bowl, mix cooked barley with butter-basted mushrooms. Add parsley and basil and toss gently.
- Season: Drizzle lemon juice over the salad and adjust salt and pepper to taste. Toss to combine evenly.
- Serve: Transfer salad to plates or a serving bowl. Garnish with crumbled feta if desired.
- Enjoy: Serve warm or let cool and refrigerate for later.
Servings and Timing
Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Variations
- Swap feta for goat cheese or leave cheese out for a vegan option.
- Add toasted nuts like walnuts or pine nuts for extra crunch.
- Mix in other herbs such as dill or chives for different flavor profiles.
- Include roasted vegetables like carrots or bell peppers for more color and taste.
Storage/Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or enjoy cold as a refreshing salad.
FAQs
Can I use quick-cooking barley?
Yes, but adjust cooking time according to package instructions.
Is this dish vegan?
Omit butter and feta; use olive oil and vegan cheese or nuts instead.
Can I make this salad ahead?
Yes, it tastes great chilled or at room temperature.
What mushrooms work best?
Button, cremini, or baby bella mushrooms are ideal.
Can I add protein?
Grilled chicken or chickpeas make great additions.
How do I get the mushrooms crispy?
Cook over medium-high heat without crowding the pan.
Can I substitute herbs?
Yes, fresh rosemary or oregano work well too.
Is this gluten-free?
No, barley contains gluten. Substitute with quinoa for a gluten-free option.
How much lemon juice should I add?
Start with 1 tablespoon and adjust to taste.
Can I add garlic powder instead of fresh garlic?
Fresh garlic is preferred for flavor, but powder can be used in a pinch.
Conclusion
Herby Barley Salad with Butter-Basted Mushrooms is a wholesome and delicious dish perfect for any meal. Combining the nutty texture of barley with rich mushrooms and fresh herbs creates a balanced and satisfying experience. Whether served warm or chilled, it’s a versatile recipe you’ll want to make again and again.
Herby Barley Salad With Butter-Basted Mushrooms: An Amazing Ultimate Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Side Dish, Main Dish
- Method: Boiling, Sautéing
- Cuisine: International
- Diet: Vegetarian
Description
Herby Barley Salad with Butter-Basted Mushrooms is a hearty and flavorful dish that combines nutty barley with rich, buttery mushrooms and fresh herbs. It’s perfect as a wholesome side or light main, offering comforting textures and vibrant flavors.
Ingredients
1 cup barley (pearl or hull-less)
2 cups vegetable broth
1 tablespoon olive oil
1 cup mushrooms, sliced (button or cremini)
2 tablespoons unsalted butter
1 clove garlic, minced
1 teaspoon fresh thyme leaves
1 teaspoon fresh parsley, chopped
1 teaspoon fresh basil, chopped
Salt and pepper, to taste
Lemon juice, to taste
Optional: ¼ cup feta cheese, crumbled (for topping)
Instructions
- Rinse barley under cold water. In a pot, combine barley and vegetable broth. Bring to a boil, reduce heat, and simmer 25–30 minutes until tender. Drain excess liquid.
- While barley cooks, heat olive oil in a skillet over medium heat. Sauté sliced mushrooms until golden brown, about 5–7 minutes.
- Add butter, minced garlic, thyme, salt, and pepper to mushrooms. Cook another 2–3 minutes until fragrant and well-coated.
- In a large bowl, mix cooked barley with butter-basted mushrooms. Add parsley and basil and toss gently.
- Drizzle lemon juice over the salad and adjust salt and pepper to taste. Toss to combine evenly.
- Transfer salad to plates or a serving bowl. Garnish with crumbled feta if desired.
- Serve warm or let cool and refrigerate for later.
Notes
Swap feta for goat cheese or leave cheese out for a vegan option.
Add toasted nuts like walnuts or pine nuts for extra crunch.
Mix in other herbs such as dill or chives for different flavor profiles.
Include roasted vegetables like carrots or bell peppers for more color and taste.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently on the stovetop or enjoy cold as a refreshing salad.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 20mg
