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Ingredients (10)

  • 1 cup pearl barley
  • 3 tablespoons unsalted butter
  • 1 cup finely chopped red onion
  • Kosher salt
  • Freshly ground black pepper
  • 12 ounces white or cremini mushrooms, stemmed and sliced 1/4 inch thick
  • 1/2 cup dry white wine
  • 12 ounces green beans, trimmed and sliced 1/2 inch thick on the bias
  • 2 cups mushroom broth
  • 1/4 cup finely chopped fresh Italian parsley
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Nutritional Information
  • Calories214
  • Fat6.75g
  • Saturated fat3.86g
  • Trans fat0.23g
  • Carbs32.52g
  • Fiber7.95g
  • Sugar4.39g
  • Protein6.83g
  • Cholesterol15.27mg
  • Sodium26.48mg
  • Nutritional Analysis per serving (6 servings) Powered by

This recipe is filling enough to eat alone, but it makes for a stellar side when some pan-seared or slow-cooked meat—try it with our Prime Rib recipe.

Game plan: The barley can be prepared through step 1 up to 2 days ahead. Refrigerate in an airtight container until ready to use.


  1. 1Bring a medium saucepan of heavily salted water to a boil over high heat. Stir in the barley, reduce the heat to medium, and cook until al dente, about 15 to 20 minutes. Drain and set aside.
  2. 2Heat 2 tablespoons of the butter in a large frying pan over medium heat. When the foaming subsides, add the onion, season with salt and pepper, and cook until translucent, about 3 minutes. Add the mushrooms, increase the heat to medium high, and cook, stirring rarely, until golden brown, about 10 minutes. Add the wine and scrape up any browned bits from the bottom of the pan.
  3. 3Add the green beans and broth, season with salt and pepper, and cook until the beans are fork tender and the broth is slightly reduced, about 5 minutes. Stir in the reserved barley and cook until heated through, about 1 minute. Stir in the parsley and remaining 1 tablespoon butter and season with salt and pepper.
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