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Warm Pearl Barley with Mushroom Salad

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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes


  • 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


  • 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.
  • 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
  • Stir in the lemon juice and barley, season with salt and pepper and cook for 2 minutes.
  • 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.


Serving: 1grams

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

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Nutrition info is automatically generated and provided as a courtesy and as an estimate only.

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Corn Allergy:

Always choose ingredients without corn or corn derivatives.