Baked Barley with Wild Mushrooms and Caramelized Onions
I first posted this recipe back in 2010 when I hosted a very special dinner. I decided that I needed to give this recipe its own space because it’s so good. I also know that I need to go back and take new photos of it. But, for now, it’s own space will have to be good enough for it.
It’s this kind of dish that works well as a vegetarian main course and a side dish for meat eaters. This way everyone can be happy.
I think I might make this for Thanksgiving this year. Along with my Spicy Garlic Pickles, I’ll have a couple of really nice dishes to bring to the family gathering.
Baked Barley with Wild Mushrooms and Caramelized Onions Recipe
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- 2 tablespoons olive oil or butter
- 4 ½ cups sweet yellow onions chopped about 3 medium
- 1 teaspoon sugar
- 3 cups cremini mushrooms sliced
- 3 cups shiitake mushroom caps sliced
- 1 ½ cups uncooked pearl barley
- 1 tablespoon low-sodium soy sauce
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1/8 teaspoon dried thyme
- 4 cups vegetable broth
- Fresh thyme sprigs for garnishing optional
- Melt oil or butter in a Dutch oven over medium heat. Add onion and sugar; cover and cook 25-35 minutes or until golden brown, stirring frequently. Add mushrooms; cook 10-20 minutes or until browned, stirring frequently. Add barley; cook 2 minutes, stirring frequently. Remove from heat. Stir in soy sauce, salt, pepper, and thyme.
- Preheat oven to 350°.
- 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, stirring once during baking. Let stand 10 minutes. Garnish with thyme sprigs, if desired.
Makes 6 servings (serving size: 1 2/3 cup)