Baked Barley with Shiitake Mushrooms and Caramelized Onions |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Slow baking allows the barley to absorb the woodsy flavor of the mushrooms and the sweetness of the caramelized onion. Ingredients:
2 tablespoons butter |
4 1/2 cups chopped onion (about 3 medium) |
1 teaspoon sugar |
3 cups sliced button mushrooms (about 9 ounces) |
3 cups sliced shiitake mushroom caps (about 8 ounces) |
1 1/2 cups uncooked pearl barley |
1 tablespoon low-sodium soy sauce |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
1/8 teaspoon dried thyme |
4 cups vegetable broth |
fresh thyme sprigs (optional) |
Directions:
1. Melt butter in a Dutch oven over medium heat. Add onion and sugar; cover and cook 25 minutes or until golden brown, stirring frequently. Add mushrooms; cook 10 minutes or until browned, stirring frequently. Add barley; cook 2 minutes, stirring frequently. Remove from heat. Stir in soy sauce, salt, pepper, and thyme.
2. Preheat oven to 350°.
3. Bring broth to a boil in a medium saucepan. Pour broth over barley mixture; cover and bake at 350° for 1 hour or until barley is tender. Let stand 10 minutes. Garnish with thyme sprigs, if desired.
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