• Ingredients:
  • 1 cup water
  • 1 cup vegetable broth
  • 1 cup rolled barley flakes
  • 2 tablespoons butter
  • 1 shallot, minced
  • 8oz package of sliced FunGuy white button mushrooms
  • 1 sprig fresh rosemary, roughly chopped
  • 1 cup arugula
  • Salt and black pepper to taste

Looking for a better butter side dish to go with that roast chicken or juicy steak? Then you’re in luck!

Here’s a recipe that may be full of rich buttery taste, earthy barley and FunGuy mushrooms, but still keeps it light with a punch of peppery arugula.

This recipe is even good served room temperature, making for a new year-round classic!

DIRECTIONS:

  1. Pour water and broth in to a medium sized pot and bring to a boil over high heat. Add the barley and reduce the heat to medium, cover and cook 5-10 minutes. Stir occasionally so that it doesn’t stick to the bottom. Remove from heat, uncover and fluff with a fork.
  2. Melt the butter in a sauté pan over medium low heat. Add in shallot and allow it to cook 1 minute. Toss in the FunGuy mushrooms and rosemary and cook 4-5 minutes, stirring frequently. Add in the barley and stir to coat with the butter. Add in the arugula and cook another 3-5 minutes or until the arugula has wilted.
  3. Season with salt and pepper and serve immediately or at room temperature.

Have a Fun meal!