Mushroom and Barley

Lois' Mushroom Barley Mix - all packed for lunch

After a fortnight of a cold that left me with no enthusiasm for recipe testing πŸ™‚ I have again begun to trial the Great Vegan Recipe Competition entries.

Yesterday I tried Lois’ Mushroom and Barley Mix, and brought the “left overs” in a box for lunch. The recipe is extremely easy, and seems forgiving – I left it simmering with no stirring for an hour and it was still fine!

  • 1 cup uncooked barley
  • 1 onion chopped
  • 1 carrot chopped
  • 3 cloves garlic chopped
  • 2 cups chopped mushrooms
  • 3-4 cups vege stock or water
  • 1 Tbsp soy sauce
  • 1 cup cooked chickpeas
  • 5-6 sun-dried tomatoes
  • 1 tsp ground cumin
  • 1 tsp Harissa (or in Lois’ original chilli – I like less chilli and more spices that most Kiwis)

SautΓ© onion, carrot, garlic and spices. Add barley, mushrooms, soy sauce and stock. (I’d now keep half the mushrooms to add later with the chickpeas – if you are using soaked, dried but uncooked chickpeas add them now.)

Leave to simmer happily for about 3/4 hour, until the barley is soft but chewy. Check occasionally to ensure there’s sufficient liquid. I found with precooked chick peas that 3 cups was plenty, but if cooking the chick peas then I expect the extra cup is needed. Add the sundried tomatoes (or other veges like Lois’ capsicum [too expensive at this time of year]) for colour before serving.

This is savoury, convenient one pot, and one serving. It works well to warm up next day for lunch. I would also add some chopped fresh herbs at the end to add more colour as garnish and to add a little zing to the flavours which are otherwise savoury but almost bland. (It was the same reasoning, as well as what was in the fridge, that led me to use sundried tomatoes.)

8 thoughts on “Mushroom and Barley”

  1. Tim, I have checked carefully and you don’t seem to have transferred the amount of barley (1 cup uncooked) from the comments to the above – you might like to fix that, then delete this comment. πŸ™‚

    I must try this, too – but I will go with the sundried tomatoes as well – I’m not a big fan of capsicum (aka bell peppers)

  2. Oops, thanks! It would have made a strange mushroom soup without the barley πŸ˜‰ I like capsicum, but in this recipe it seems to serve as something between a garnish and an ingredient, and other veges and/or herbs would do well. The tomatoes were what I happened to have at hand that “fitted”. The barley/mushroom mix especially with all that vege stock and soy sause is deliciously savoury – loads of Umami (to use the technical term and keep Nathan happy πŸ˜‰ so needs something with a “brighter” taste to lift it, which is what the capsicum does – I think. I’ll try with capsicum in spring when the prices fall again πŸ™‚

Leave a Reply