Barley and mushrooms are natural companions (and both supply a good amount of soluble fiber). Add green peas to the mix, and you have a really satisfying grain and vegetable side dish.
2 teaspoons olive oil
1 cup chopped onion
2 cups sliced cremini mushrooms
1 cup quick-cooking barley
2 cups water
3/4 teaspoon salt
1/2 teaspoon thyme
1 cup frozen peas
1 In a medium nonstick saucepan, heat the oil over low heat. Add the onion and cook, stirring occasionally, until the onion is tender, about 7 minutes.
2 Stir in the mushrooms, barley, water, salt, and thyme, and bring to a boil. Reduce to a simmer, cover, and cook until the barley is tender, about 10 minutes.
3 Stir in the peas and cook until heated through, about 3 minutes. Drain any liquid remaining in the pan before serving. Makes 4 servings
per servingcalories 125
total fat 2.8 g
saturated fat 0.4g
cholesterol 0 mg
dietary fiber 5 g
carbohydrate 21 g
protein 5 g
sodium 490 mg
good source of: fiber, thiamin, vitamin C
Cremini (crimini) mushrooms are actually a variety of button mushroom with a more intense flavor and a brown-skinned cap. Mature, full-grown cremini are marketed as portobellos. Although cremini are occasionally labeled brown mushrooms or Italian mushrooms, they are now more often labeled baby portobellos, or baby bellas.
Many of the recipes in this book contain off-the-shelf foods to help keep recipe prep effort to a minimum – a benefit for your arthritic hands. However, some foods – like canned beans – can hike up sodium levels. If you are carefully watching your sodium, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes
From The Johns Hopkins Cookbook Library: Recipes for Arthritis Health, edited by John A. Flynn, M.D., F.A.C.P., F.A.C.R. and Lora Brown Wilder, Sc.D., M.S., R.D.