Barley with Spinach and Mushrooms


  • 1 cup uncooked barley, soaked overnight and rinsed
  • 1 tbsp vegetable broth powder
  • 2 cups of water
  • pinch of thyme
  • 2 cups mushrooms
  • 1 onion, diced
  • 2 garlic cloves, grated
  • ½ tsp thyme
  • ½ tbsp balsamic vinegar
  • Pinch of salt and pepper to taste
  • ¼-1/2 cup vegan hempseed parmesan
  • 2 cups spinach
  • 1 tbsp Tamari


  1. In a large sauce pan, bring the barley,vegetable broth, water, and thyme to a boil.
  2. Once boiling, stir well, reduce heat to low, cover and cook for 30-40 minutes.
  3. Fluff with fork once cooked.
  1. Heat the large sauté pan over medium-high heat.
  2. Once hot, add the tamari with onions, cook until caramelized.
  3. Add mushrooms and garlic and cook for 2 minutes.
  4. Season with salt, pepper and the thyme.
  5. Reduce heat to medium.
  6. Once the mushrooms have cooked down, add in the barley, stir well.
  7. Add the balsamic vinegar, remove from heat and wilt in the spinach.
  8. After the spinach has wilted in, add the parmesan to the desired amount.
  9. Serve and Enjoy.

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