If barley isn’t a pantry staple for you, this Mexican-spiced mushroom dish will change that. For this fast-fix recipe, be sure to pick up pearl barley; it cooks in almost half the time of regular barley.

This Story Originally Appeared On cookinglight.com


Credit: Kelsey Hansen

Recipe Summary

30 mins
30 mins
Serves 4 (serving size: 1 1/2 cups salad and 2 tbsp. sauce)


Ingredient Checklist


Instructions Checklist
  • Prepare barley according to package directions; drain.

  • Heat oil in a large nonstick skillet over medium-high. Add mushrooms; cook, stirring often, until browned, 7 to 8 minutes. Add cumin; cook, stirring constantly, 1 minute. Add salt, garlic, shallot, and poblano, and cook, stirring often, until poblano is softened slightly, 3 to 4 minutes. Stir in barley and stock. Bring to a simmer; cook until absorbed, 2 to 3 minutes.

  • Stir together sour cream and lime juice. Spoon mushroom mixture into 4 bowls, and top servings with sour cream mixture and scallions. Sprinkle with paprika, if desired.

Nutrition Facts

353 calories; fat 11g; saturated fat 3g; protein 11g; carbohydrates 57g; fiber 11g; sugars 4g; sodium 535mg.