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Thyme-Scented Pearled Barley with Brown Beech Mushrooms



  • 1/2 cup pearled barley
  • 3 cups vegetable broth
  • 2 tsp olive oil
  • 34 shallots, sliced
  • 2 cups brown beech mushrooms, (or any sliced mushroom)
  • 1 tsp dried thyme, crushed with your fingers
  • 2 TB sherry
  • Daiya swiss-style slices, or your favorite sliced white vegan cheese
  • 1/2 cup fresh parsley, chopped
  • salt and pepper, to taste


  1. Place the barley and broth into a medium-sized saucepan over medium heat. Cover and bring to a boil, then reduce the heat to a simmer, tilting the lid just a crack to let some of the steam escape.
  2. Continue to simmer for 30 minutes, increasing or decreasing the heat slightly to maintain a simmer.
  3. Remove the lid and allow any leftover liquid to reduce for about 5 minutes. Test it for doneness—the barley should be expanded to twice its size and there should be a little liquid left in it. Place a lid over the barley and remove it from the heat.
  4. In a separate saute pan, heat the olive oil over medium-low heat. Add in the shallots and saute for about 5 minutes, or until softened. Next, add in the mushrooms for about 5 minutes more, until slightly softened. Sprinkle with the dried thyme, then turn the heat up to high. Wait about one minute, then deglaze the pan with the sherry. Stir until the liquid is absorbed/reduced, then remove the pan from the heat.
  5. Combine the barley with the shallot/mushroom mixture.

  6. To serve, place a slice of Daiya swiss onto the bottom of a bowl, then spoon he hot barley over the top. Sprinkle with some of the fresh barley and season with salt and pepper to taste. Serve immediately.

  • Cook Time: 45 minutes