Baked Barley With Mushrooms
A comforting and nutritious baked barley dish with mushrooms and onions.
Equipment
- Dutch oven For cooking and baking the barley.
Ingredients
Main Ingredients
- 2 tablespoons olive oil or butter
- 4.5 cups chopped sweet yellow onions about 3 medium
- 3 cups cremini mushrooms, sliced
- 3 cups shiitake mushroom caps, sliced
- 1.5 cups uncooked pearl barley
- 1 tablespoon low-sodium soy sauce
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 0.125 teaspoon dried thyme
- 4 cups vegetable broth
- 1 sprig fresh thyme sprigs for garnishing (optional)
Instructions
- In a Dutch oven, melt the olive oil or butter over medium heat. Add the chopped onions, cover, and cook for 25-35 minutes, stirring frequently, until they are golden brown. If the onions start to dry out or burn, add a few tablespoons of water to help slow the cooking process.
- Once the onions are golden, add the sliced cremini and shiitake mushrooms. Cook for an additional 10-20 minutes, stirring frequently, until the mushrooms are browned.
- Stir in the uncooked pearl barley and cook for 2 minutes, mixing well. Remove the pot from heat and add the soy sauce, salt, black pepper, and dried thyme. Mix until everything is well combined.
- Preheat your oven to 350°F (175°C).
- In a medium saucepan, bring the vegetable broth to a boil. Pour the hot broth over the barley mixture in the Dutch oven. Cover the pot and bake in the preheated oven for 1 hour, or until the barley is tender. Stir once during baking for even cooking.
- After baking, let the dish stand for 10 minutes. If desired, garnish with fresh thyme sprigs before serving.
Notes
For added flavor, consider using different types of mushrooms or adding some garlic to the onion mixture. This dish can be served as a hearty main course or a side dish. No alcoholic drinks allowed, please substitute with a non-alcoholic option.