Thank goodness for salon, an excuse to cook! This Baked Barley with Shiitake Mushrooms and Caramelized Onions from the March 2003 issue of Cooking Light was a huge hit, and I'm eating the leftovers straight out of the pot right now (avoiding the onion chunks). I usually have trouble getting grains to be tender enough, but the slow baking did the trick. It also gave the barley the chance to soak up all the yummy mushroom flavor. Slurp.
Melt 2 tablespoons butter in a Dutch oven over medium heat. Add 4 1/2 cups chopped onion (about 3 medium) and 1 teaspoon sugar; cover and cook 25 minutes or until golden brown, stirring frequently. Add 3 cups sliced button mushrooms (about 9 ounces) and 3 cups sliced shiitake mushroom caps (about 8 ounces); cook 10 minutes or until browned, stirring frequently. Add 1 1/2 cups uncooked pearl barley; cook 2 minutes, stirring frequently. Remove from heat. Stir in 1 tablespoon low-sodium soy sauce, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1/8 teaspoon dried thyme.
Preheat oven to 350 degrees.
Bring 4 cups vegetable broth to a boil in a medium saucepan. Pour broth over barley mixture; cover and bake at 350 degrees for 1 hour or until barley is tender. Let stand 10 minutes. Garnish with fresh thyme sprigs, if desired. Yield: 6 servingsPosted by astraea on March 15, 2003 | TrackBack