Mushroom and Barley Ragout

Name: Mushroom and Barley Ragout
Yield: 4 cups
Cuisine: French
Ingredients: 1 tablespoon olive oil; 1 pound shiitake mushrooms, sliced; 2 pounds white mushrooms, quartered; ½ teaspoon salt; ½ teaspoon freshly ground pepper; 1 cup barley; 2 cups water; 2 tablespoons minced parsley

By Molly O’Neill

Published November 27, 1990

Total Time: 1 hour
Rating: 4(18)
Comments: Read comments

This healthy and simple side dish can be prepared ahead of time. It's a perfect standby to re-heat throughout the week and pair with your choice of meat or other protein.

Featured in: The New Nutrition: Protein On the Side

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Ingredients

Yield:4 cups

1 tablespoon olive oil
1 pound shiitake mushrooms, sliced
2 pounds white mushrooms, quartered
½ teaspoon salt
½ teaspoon freshly ground pepper
1 cup barley
2 cups water
2 tablespoons minced parsley

Ingredient Substitution Guide

Preparation

Step 1
Place the olive oil in a skillet over medium heat and saute the shiitake mushrooms for 10 minutes. Add the white mushrooms, season with salt and pepper, reduce heat, cover and cook for 5 minutes. Add the barley and water and cook, covered, over medium heat for 30 minutes until the barley is tender. Remove from heat. Stir in the parsley.