This Roasted Green Beans and Mushrooms with Toasted Barley recipe is a perfect example of how simple ingredients and thoughtful techniques can create layers of bold, satisfying flavor. By toasting the barley, roasting the vegetables, and incorporating fresh citrus and herbs, this dish is full of depth while keeping added fats and salts to a minimum.
It’s also incredibly versatile and easy to adapt—serve it as a side dish, enjoy it as a vegan main course, or top it with feta or Parmesan for a savory boost. For a heartier meal, pair it with roasted salmon or grilled chicken. No matter how you serve it, this recipe is approachable, nutritious, and sure to please.
If you have kidney disease, this makes a great vegan meal especially if you are trying to keep a low animal protein diet. The combination of the fresh herbs, lemon zest and garlic provide an excellent example of how to create a lot of flavor without a lot of added salt.
Dr. Blake’s Top Tip: Don’t skip the step of toasting the barley! This quick technique enhances its nutty flavor and gives the dish a delicious complexity, making it a standout element of the recipe. For added brightness, finish with a sprinkle of extra lemon zest or a dash of balsamic vinegar before serving.
- Yield: 8 Servings 1x
Ingredients
3 tablespoons extra virgin olive oil, divided
1 cup pearl barley, picked through for debris, rinsed and drained
Zest and juice of 1 lemon
1 bay leaf
2 1/2 cups low sodium vegetable broth
4 cloves garlic, pressed or finely grated
1/8 teaspoon black pepper
8 ounces button mushrooms, wiped clean and halved
12 ounces green beans, washed, dried, trimmed and halved
1/4 cup walnuts, chopped
Pinch of kosher salt
2 tablespoons chopped basil about 6 large leaves
Instructions
1 Preheat the oven to 425ºF. Heat one tablespoon of oil in a medium saucepan over medium high heat. Add the barley and cook until toasted and fragrant, about 8 minutes, stirring occasionally. Add the lemon zest, bay leaf and vegetable stock and bring to a simmer. Cover and simmer on medium low until tender, about 30 minutes, stirring every 10 minutes, remove from the heat.
2 Line a rimmed baking sheet with parchment or a silicone baking mat. In a small bowl combine the remaining 2 tablespoons olive oil, garlic and pepper. If mushrooms vary in size, cut larger mushrooms into quarters. The more similar the size, the more evenly they will roast. Place mushrooms and green beans on the prepared baking sheet. Drizzle with the garlic oil, toss to coat and spread out in a single layer. Roast for 15 minutes, undisturbed. Add the walnuts and toss. Continue roasting for 5 minutes or until vegetables are tender and caramelized and walnuts are toasted.
3 Remove bay leaf from barley and toss with a fork. Transfer barley to a serving bowl or platter. Top with roasted vegetables and garnish with a squeeze of lemon juice, salt and chopped basil.
Notes
Potassium sources per serving:
8 ounces button mushrooms, wiped clean and halved K+ 127 mg
1 cup pearl barley, picked K+ 70 mg
2 ½ cups low sodium vegetable broth K+ 40mg
- Low Potassium
- Low Protein
- Low Sodium
- Low Sugar
