Mushroom Barley Stir-Fry


  • 4 c. water
  • 2 Tbsp. Better than Bouillon no-chicken base
  • 2 c. barley
  • 2 medium onions, slivered
  • 1 clove garlic, minced
  • 8 oz. baby bella mushrooms, sliced
  • 8 oz. white mushrooms, sliced
  • 1 c. celery, diced
  • 1 tsp. fresh parsley, minced
  • 2 tsp. McKay’s chicken style seasoning
  • 2 tsp. salt



  1. To prepare the barley, in a medium size saucepan, bring the water to a boil. Add the 2 tbsp. Better than Bouillon No-Chicken Base and stir until combined.
  2. Add barley, cover, then turn down the heat and simmer for 10-12 minutes. Remove from heat and let stand for 5 minutes with the cover still on.
  3. Place the onion, garlic, mushrooms, parsley, McKay’s chicken style, and salt in a pan and sauté over medium high heat until vegetables are tender. Add barley and stir-fry until well combined and hot. Serve.
Browse Cook(s): Brenda Walsh Micheff Sisters
Browse Theme(s): Sides Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.