1h 35mMushroom Barley Cottage Bake
A plant-based barley bake with cremini mushrooms, white beans, tomatoes, onions, and parsley. Hearty and cozy, it makes a simple cottage supper from common grocery ingredients.
- Energy
- 287 calories per serving
- Protein
- 11.7 g per serving
- Carbs
- 58.6 g per serving
- Fat
- 1.8 g per serving
- Sodium
- 444 mg per serving
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Cook this recipe
- tomatoes-28 ounces
- canned white beans-1 can
- water-2.25 cups
- cremini mushrooms-1 lb
- yellow onion-7.76 ounces
- carrots-2 medium carrot
- pearl barley-1 cup
- fresh parsley-0.5 cups
- bread crumbs-0.5 cups
- dried thyme-1 tsp
- dried rosemary-0.5 tsp
Preheat the oven to 375°F; slice the mushrooms, dice the onions and carrots, rinse the barley, drain and rinse the beans, and chop the parsley so all prep is ready.
Keep the knife blade angled away from fingers while slicing and dicing.
Place the Dutch oven over medium heat with 1/4 cup water, onions, carrots, and mushrooms; cook until the mushrooms release their juices and the onions soften, 8 to 10 minutes.
Stir in the barley, diced tomatoes with juices, remaining 2 cups water, thyme, and rosemary; bring to a steady simmer, cover, and cook until the barley is nearly tender, about 35 minutes.
Open the lid away from your face to avoid hot steam.
Stir in the white beans and half the parsley; sprinkle the bread crumbs evenly over the top and bake uncovered until the barley is tender and the topping is lightly crisp, 20 to 25 minutes.
Use oven mitts when moving the hot Dutch oven in and out of the oven.
Remove the bake from the oven, let it rest for 10 minutes, then scatter with the remaining parsley and serve hot and hearty.
Let the bake rest before serving so the filling thickens and is safer to spoon.
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