This recipe makes quick and simple mozzarella cheese-filled Colombian arepas. They are frequently offered as a side dish, breakfast item, or even a quick dinner.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 15 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 teaspoon olive oil
- 3 cups sliced fresh mushrooms
- 1 cup chopped onion
- ½ cup chopped celery
- 2 cloves garlic, minced
- ½ cup uncooked barley
- 3 cups vegetable broth
- 1 (15.5 ounce) can white beans, drained
Instructions
- Heat oil in a medium saucepan over medium heat, and stir in mushrooms, onion, celery, and garlic. Saute until tender.
- Mix barley and vegetable broth into the saucepan. Bring to a boil, cover, and reduce heat. Simmer 45 to 50 minutes, until barley is tender.
- Stir white beans into the barley mixture. Continue cooking about 5 minutes, until beans are heated.
Reviews
I first made this recipe at least 15 years ago to provide a hearty, nutritious, delicious meal for my kids. Still making it all these years later. Thanks so much for sharing it!
Great, hearty and healthy dish! My bf and I loved it – I’ll definitely be making it many more times. The only thing I changed is replaced beans with shiitake mushrooms (plus a cup of their broth). Made the dish have a very mushroomy flavour that we loved!
I did add a little bit of salt and pepper, but I used lower sodium vegetable broth. I also added a touch of white cooking wine, although red might have been good, as well.
I just set this up to simmer. I know it will be good. Every single ingredient is one of my favorites. The only modifications I made were the addition of salt, pepper, and dried minced onion before the simmer, and since organic chicken broth is half the price of o. veggie broth, I had to go with that. I’m not a true vegetarian anyway. Thanks for sharing this healthy recipe.
I made it as stated and thought it was good but it needs a little something. I’ll try tweaking it a bit next time.
Good and very healthy.
I did enjoy this recipe. Followed the recipe the first except my broth was frozen so I probably had more than the recipe called for which was perfect for me and I continue making it that way. I’ve made it several times and use beef broth and toss in some oregano & a splash of hot sauce. Makes an excellent lunch!
I made this for dinner tonight, I am a vegetarian the rest of my family is not. My non-vegatarian husband ate three helpings! He loved it! The only change I made was to substitute zucchini for celery out of personal taste. I will make this again for sure and might take others suggestions and put spinach in it as well. Looking forward to leftovers tomorrow.
Five star! This is truly comfort food. I used a whole box of chicken broth because I added extra vegetables. I added a handful of chopped Brussels sprouts, broccoli, a few stalks of asparagus, a whole pkg of mushrooms, and I had to use chic pease because I didn’t have any white beans. I will make this again. Thank you.
it was pretty good. followed the recipe, but also added salt and parsley. all four of my young kids gobbled it up.
This was ok. The barley took a lot longer to cook than the directions called for. My kids didn’t like this meal. It was edible, but not something we loved.
We had this with about 1 Tbs Hot Madras Curry Powder and 1/2 tsp Nutmeg. We also used a cup of pearled barley, 1/2 cup Chardonnay, and 4 cups (1 box) vegetable broth. Came out creamy and delicious in about 40 minutes!
Excellent taste, easy to prepare. I’ll be doing a double batch myself after this.
Surprisingly good. I’m gonna try substituting the mushrooms for chickpeas next time I make this.
This was awesome. My picky family ate it right up, including my two year old son. Definitely something to try and customize. I added corn, but I’m sure you can throw whatever veggie you’ve got and it would be good.
This was pretty good. I like celery but I didn’t care for it in this recipe so next time I’ll leave it out. Perhaps spinich would be good. I also think I’ll use butter in place of the olive oil to add more depth/richness to the flavor and I think brown rice would work as well in place of the barley. Lots of options. Overall a recipe definitely worth keeping.
As a new vegetarian, I am trying all kinds of new dishes. This was GREAT!! I really love barley, so I am happy to have found this. Like other reviewers, I substituted water chestnuts for the celery – perfect – and added broccoli. I sprinkled some grated parmesan into the mix before I served it; it added a nice creaminess to the dish. Thank you for a great recipe!
A very good dish I used chicken broth instead of vegetable broth because I didn’t have any vegetable broth. This would defintely do very well as a soup.
I thought I would like this better than I did. I followed the recipe pretty much exact and I found it a bit bland. I think I will try it again and read some of the other reviews for variations. Thanks for sharing!
Terrific! I used the ‘ingredients search’ to use up what was in my fridge before leaving on vacation and found this recipe. Added some carrots, used canned pinto beans and added a splash of white wine to the broth. Added the celery later to preserve crunch. Overall a very satisfying winter meal in a bowl. Froze two meals for later. Will make again.
Love this recipe! So easy to make and very economical using dried beans. This will definitely be on my monthly rotation.