Roasted mushroom and pearl barley stew

With my list of healthy food ever growing, pearl barley has been a new addition. Here is a quick recipe for a pearl barley stew. Coupled with butter roasted mushrooms cooked in a nice creamy stew, this soup of filling for the both the tummy and the senses.

Roasted mushroom and pearl barley stew

Roasted mushroom and pearl barley stew


2 large flat mushrooms cut in medium sized slices, 3 tablespoons of semi (½) cooked pearl barley, ½ tablespoon vegetable stock powder, 3 finely chopped spring onions, a generous knob of butter, 2 grated garlic cloves, 1 finely chopped green chilli (optional), ½ glass milk, salt and pepper to taste, oil to cook



  1. Heat the butter in a stir fry pan and temper it with garlic.
  2. Roast the mushrooms in this seasoned butter for about 5 minutes or till they shrink in size and attain a nutty brown colour. Remove and keep aside.
  3. Heat some olive oil in the same pan and temper it with the green chilli, if using.
  4. Add the spring onions and cook for about 2 – 3 minutes.
  5. Add the vegetable stock powder, semi cooked pearl barley and milk and bring to a boil.
  6. Add the mushrooms and season it with salt and pepper.
  7. Cook for till the pearl barley is soft but has a slight bite to it.
  8. Add water to bring to the desired consistency, if the stew seems too thick.
  9. Serve hot with crusty garlic bread.