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I’m not sure if I would be as passionate of a daily cook if I lived in New York City. Don’t get me wrong, the farmer’s markets there are incredible and some of the groceries make me feel like I’m in Charlie and the Chocolate Factory whenever I visit, but between the size of most NY apartment kitchens and the unbelievably delicious take out food you can pick up or order in to have on your table in minutes, it’s tough to want to spend time cooking, especially if you’re a busy mom.

Over the holiday, we went to stay with my in-laws, who live in New York City. Although I did cook a few meals there, ordering in was like a serious mommy vacation for me. We ordered in all kinds of yummy food_ Japanese, Chinese, Italian, and chopped salads and from the most incredible caterer that seemingly carried everthing under the sun. One night, my MIL ordered some barley with mushrooms and onions and offered my daughter a taste. Chloe is an incredible eater, but I didn’t think she’d find this dish appealing at all. Enjoy it? She ate the ENTIRE pint. I was so blown away that I ordered some more for the plane ride home and she blew through all of it before we were halfway across the country. Never one to mess around when I find a food that my whole family likes, I picked up the phone and called the caterer for his recipe. I’m not sure if I replicated his dish exactly, but the other night I made this for five kids we had over and they made some serious “all gone”. Lucky for you this recipe is easy enough to make that you don’t need to order out to have it show up in your kitchen!

This recipe is part of the FN Dish Sensational Sides series. Check out the other fabulous recipes here_
Feed Me Phoebe: Millet Salad With Roasted Fennel and Tomatoes
Jeanette’s Healthy Living: Chinese Shrimp Fried Rice
Devour: Farro Salad With Greek Yogurt
Dishin & Dishes: Kale, Quinoa and Black Bean Salad
The Cultural Dish: Lemon Risotto
The Sensitive Epicure: Stir-Fried Quinoa With Chinese Vegetables
Virtually Homemade: Spring Couscous Salad With a Citrus Vinaigrette
Made By Michelle: Really Good Granola
Cooking With Elise: Mediterranean Orzo Salad
Thursday Night Dinner: Quinoa Salad With Cucumbers, Tomatoes and Mint
FN Dish: Good Grains Make for Balanced Meals


Mushroom Barley

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Servings: 4
Prep Time 5 minutes
Cook Time 1 minute
Total Time 15 minutes


  • 2 Tbsp olive oil
  • 1 small onion, diced
  • 1/4 Tsp sugar
  • 1 Cup Mushrooms, chopped
  • 1 Garlic Clove, chopped
  • 1 Tsp salt, divided
  • 1 Cup Pearl Barley, rinsed
  • 3 Cups low sodium chicken stock


  • In a large pot, heat the olive oil over medium heat.
  • Add the onions and cook for 5 minutes, stirring occasionally.
  • Add the sugar and cook for another 5 minutes or until onions start to caramelize.
  • Remove the onions to a plate and add the mushrooms, garlic and 1/2 tsp salt to the pot. Cook for 3 minutes or until the water from the mushrooms start to evaporate, then remove to a plate and set aside.
  • Add the chicken stock into the same pot and bring to a boil, add the barley, 1/2 tsp salt, reduce to a simmer and cook for 45 minutes or until tender.*
  • Add the onions and mushrooms to the pot to combine and cook until heated through.
  • Serve.
  • *Cooking in the same pot allows all of the flavors to combine.


Calories: 320kcal | Carbohydrates: 49g | Protein: 10g | Fat: 10g | Cholesterol: 5mg | Sodium: 850mg | Fiber: 9g | Sugar: 5g
Did you make this recipe?Mention @Weelicious or tag #weelicious!

About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.


    1. Hi Jess! Thanks for your comment. My website just went through a major redesign and some of my older posts are having issues. I’ve added the instructions back to this recipe! Hope you can make it soon 🙂

  1. I love, love, love this recipe and have been making it for years. My kids love it so that I x4 the recipe and add diced chicken to make it more complete. I dice the mushrooms fine as one of mine don’t like mushrooms but she eats it every time 🙂 Thank you for a fantastic recipe.

  2. What kind of mushrooms do you recommend? Also is this recipe using the quick cook barley? If not how can I alter it to use the quick cook barley. As this is what I have on hand. Thanks you!

  3. Red Quinoa Salad with Arugula, Artichoke Hearts and Olives » Featured » The MOM 100 Cookbook says:

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  4. […] Weelicious: Mushroom Barley […]

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  7. I made this tonight using Trader Joe’s Harvest Grains Blend instead of barley (and followed the package directions instead of the recipe steps for cooking the barley). So good! Next time I will double the amount of mushrooms.

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  9. […] Made By Michelle: Really Good Granola Cooking With Elise: Mediterranean Orzo Salad Weelicious: Mushroom Barley Thursday Night Dinner: Quinoa Salad With Cucumbers, Tomatoes and Mint FN Dish: Good Grains Make […]

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