• Ingredients:
  • 1 cup uncooked pearl barley
  • 1½ cup water
  • 1½ vegetable broth
  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 medium onion, diced
  • 8oz package of sliced FunGuy white button mushrooms
  • ¼ cup white wine
  • ½ cup soya beans, shell removed
  • ½ cup green beans
  • 2 cups spinach leaves
  • salt to taste

Looking to up fiber, protein, and essential nutrient intake with a few good grains and some delicious greens? How about giving it a boost of vitamin D too with the addition of FunGuy mushrooms! 

This barley and mushroom based recipe is mixed with a few deliciously healthy greens, such as soya and spinach, to make an easy vegan dish that is perfectly capable of being served on it’s own or as a side to any full course meal!

DIRECTIONS:

  1. Add the barley, water, and vegetable broth to a small pot and stir well. Bring the pot to a boil over high heat, then reduce it to medium low to let it simmer and cook, stirring occasionally, about 25 minutes or until tender and chewy. If the barley seems to get too dry, add ¼ cup of water to the pan a little at a time. Turn off the heat. 
  2. Heat the olive oil in a sauté pan over medium-high heat. Add the garlic and onion, cooking for 2 minutes. Add the FunGuy mushrooms to the pan and sauté 4-5 minutes or until lightly browned. Next, pour in the white wine and allow it to cook until it’s almost evaporated. 
  3. Toss the soya beans and green beans into the pan and cook another 5-6 minutes or until tender, but still bright green. Transfer the cooked barley to the pan and stir well. Lastly, stir in the spinach leaves and cook another 2-3 minutes. Taste and season with salt as necessary. 
  4. Serve immediately. 

Have a Fun meal!