Warm Pearl Barley with Mushroom Salad

Warm Pearl Barley with Mushroom Salad, a comfort food to enjoy all year round. I mean a dish that does not require a specific season, month or day to prepare. It is not your typical Caribbean dish, but the ingredients are available everywhere so why not.

pearl barley

Warm Barley and Mushroom Salad

This is a recipe from Food & Wine but with my own spin on the ingredients. The ingredients are easily found in any supermarket. You can make it with any type of mushroom you prefer but I would recommend, portobello and shiitake mushroom.

Warm Barley and Mushroom Salad

Warm Barley and Mushroom Salad

My recipe is super easy. Cooking the barley is probably the easiest for me because I love adding my own blend of herbs and spices. This recipe I am about to share is for four (4) servings. It is easy and can be adjusted to your liking.

The changes I made from the Food & Wine version are as follow: added spice to the boiling water, added onions instead of shallots, and added fresh garlic cloves. And for serving the dish, I topped with watercress to give it that tangy taste.

Warm Barley and Mushroom Salad

Warm Barley and Mushroom Salad

The recipe is very flexible and you can add anything you want such as vegetables or roasted meat, poultry or seafood.

Warm Barley and Mushroom Salad

Warm Barley and Mushroom Salad

I always use a heavy bottom pan or a cast iron dutch oven pan because grains have a tendency to get stuck on the bottom of the pan. This is due partially because of not enough oil or high temperature. A heavy bottom or cast iron pan retains heat better than other pans.


190 cal
1 g
40 g
5 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

Serves 4 - 6

Warm Pearl Barley with Mushroom Salad

10 minPrep Time

40 minCook Time

50 minTotal Time

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  • 1 cup barley, or pearl barley
  • Bouquet garni (1 sprig parsley and 1 sprig thyme)
  • ¼ cup extra-virgin olive oil
  • 2 garlic cloves, finely chopped
  • 2 cups portobello mushrooms or mixed wild mushrooms
  • 2 garlic cloves, minced
  • 2 teaspoon Italian Seasoning or Herbes de Provence
  • 1 medium onion chopped
  • 2 tablespoons fresh lemon juice
  • Kosher salt and freshly ground pepper to taste
  • Fresh watercress
  • Grated Parmesan cheese, optional


  1. In a large saucepan of boiling water, add the bouquet garni and barley. Cook the barley until tender, about 30 minutes. Remove bouquet garni and discard. Drain and set aside.
  2. Heat a large skillet over medium heat. Pour the oil, add the onion, garlic, mushroom Italian seasoning or Herbes de Provence and cook over moderate heat while stirring for 5 minutes, or until the mushrooms have released some of their juices and the onions are translucent
  3. Stir in the lemon juice and barley, season with salt and pepper and cook for 2 minutes.
  4. Remove from the heat and transfer to a serving dish if preferred. Garnish with watercress.


Use portobello mushroom or a mixture of mushroom. Add meat, poultry or seafood if preferred.

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