One-Pot & Sheet-Pan Meals
Barley, Mushroom & Vegetable Bowl
Serves 4 · About 50 minutes
Chewy barley, mushrooms, greens and vegetables simmered into a savory one-pot bowl with plenty of fiber.
Blood Pressure FriendlyBlood Sugar FriendlyHeart Healthy
Plant-ForwardBuilt around plant foods and everyday ingredients.
Whole-Food FocusDesigned to make nutrient-dense choices easier.
Flavor FirstHerbs, spices and aromatics bring satisfying flavor.
Everyday WellnessA practical recipe for a balanced eating pattern.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 medium yellow onion, diced
- 8 oz cremini mushrooms, sliced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 cup pearl barley, rinsed
- 4 cups unsalted or low-sodium vegetable broth
- 1 cup water, plus more as needed
- 1 teaspoon dried thyme
- ½ teaspoon smoked paprika
- ¼ teaspoon black pepper
- 3 cups chopped kale or spinach
- 1 can (15 oz) no-salt-added chickpeas, rinsed and drained
- 1 tablespoon fresh lemon juice
- ¼ teaspoon salt, or to taste
- 2 tablespoons chopped parsley
Directions
- Warm olive oil in a large pot. Add onion, mushrooms, carrots and celery and cook 8–10 minutes until the mushrooms begin to brown.
- Add garlic, barley, thyme, smoked paprika and black pepper and stir for 1 minute.
- Add broth and water. Bring to a boil, reduce to a simmer, cover and cook about 30–40 minutes until the barley is tender, adding a little water if needed.
- Stir in chickpeas and kale and cook another 5 minutes.
- Finish with lemon juice and parsley. Taste before adding up to ¼ teaspoon salt.
Pairs Well With
Good companions for serving this recipe:
Women First Morgantown • Find this recipe online: https://www.womenfirstmorgantown.com/barley-mushroom-vegetable-bowl.html
A friendly note: These recipes are offered for general wellness inspiration. Individual nutrition needs and food restrictions vary; ask your healthcare professional for personalized guidance.