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Quick cooking barley with mushrooms and peas in a skillet with browned mushroom slices and parsley.
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Quick-Cooking Barley With Mushrooms and Peas

This quick cooking barley with mushrooms and peas gives a pantry grain a clear role at dinner: tender, pleasantly chewy barley catches the juices from browned mushrooms, while peas and a small amount of lemon keep the bowl from tasting heavy. Serve it as a generous side or a simple main dish with a crisp salad.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 1 batch (4 side servings or 2 generous main servings)
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 cup quick-cooking barley
  • 2 cups low-sodium vegetable broth, or the liquid amount required by the barley package
  • 12 ounces cremini or white mushrooms, approximately 340 g, sliced 1/4 inch thick
  • 1 small shallot, approximately 45 g, finely chopped
  • 1 cup plain frozen peas, approximately 140 g
  • 1 1/2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 1 garlic clove, minced
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon fine salt, plus more to taste
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon finely grated lemon zest
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons chopped fresh parsley
  • 2 to 4 tablespoons hot water, only if needed at the finish

Equipment

  • 2-quart saucepan with a lid
  • 12-inch skillet
  • 1-quart microwave-safe bowl or small pan for the peas
  • knife
  • fine colander
  • Fork

Method
 

Instructions
  1. Start the grain. Bring the broth to a boil in the saucepan. Stir in the barley, cover and reduce the heat. Simmer according to the package, generally 10 to 12 minutes for quick barley, until tender. Remove from the heat and let stand covered for about 5 minutes if directed. Drain any excess liquid and fluff with a fork.
  2. Brown the mushrooms. While the barley cooks, heat the oil in the skillet over medium-high heat. Add the mushrooms in an even layer. Leave them undisturbed for about 2 minutes, then stir. Continue cooking for 7 to 9 minutes, stirring occasionally, until their released liquid evaporates and some edges turn golden.
  3. Add the aromatics. Lower the heat to medium. Stir in the shallot, salt and thyme and cook for 3 to 4 minutes, until the shallot softens. Add the garlic and cook for 30 seconds. If the pan gets too dry, add a tablespoon of water rather than letting the garlic scorch.
  4. Cook the peas. Prepare the frozen peas according to their package directions, using a microwave-safe bowl or small pan. Drain well. They should be hot and tender before joining the skillet, not simply thawed.
  5. Bring the components together. Add the cooked barley and peas to the mushrooms. Fold over medium-low heat for about 2 minutes, adding 1 or 2 tablespoons hot water if the grains look dry. The mixture should be moist enough to scoop but should not have liquid pooling underneath.
  6. Finish off the heat. Stir in the butter, lemon zest, lemon juice, pepper and parsley. Taste and adjust salt if needed. Serve while warm, using a broad spoon so the mushrooms remain evenly distributed.

Notes

Barley: Use quick-cooking barley and follow its package liquid ratio, simmer and rest times. Ordinary pearl barley needs a longer separate cook. Barley contains gluten.
Method: Brown mushrooms in a wide skillet while the barley cooks. Prepare frozen peas according to their package, drain, and combine only after all components are ready.
Yield: One batch makes 4 side portions or 2 generous main portions. For a dairy-free variation, replace the butter with 2 teaspoons olive oil.
Storage: Refrigerate in shallow containers within 2 hours, or 1 hour above 90°F. Keep at 40°F or below for up to 3 days. Reheat to 165°F. If using previously cooked barley, its original storage time still counts.