Saturday, March 17, 2012

Mushroom Barley

I love, love, LOVE barley. This is a great side for just about any meal. Or if you love barley like I do, it's a great lunch all by itself. No matter how hard I keep trying, one of the littles still does not enjoy mushrooms at ALL...but I can tell you first hand that the mushrooms in this recipe are easy to pick out. So that mommy can steal them and add them to her share. ;)

Mushroom Barley (Serves 4) 

2 T. Olive Oil
1 Small Onion, diced
1/4 t. Sugar
1 c. mushrooms, chopped
1 garlic clove, chopped
1 t. Salt, divided
1 c. pearl Barley, rinsed
3 c. chicken or veggie stock

1. In a large pot, heat the olive oil over medium heat.

2. Add the onions and cook for 5 minutes, stirring occasionally.

3. Add the sugar and cook for another 5 minutes or until onions start to caramelize.

4. Remove the onions to a plate and add the mushrooms, garlic and 1/2 tsp salt to the pot. Cook for 3 minutes or until the water from the mushrooms start to evaporate, then remove to a plate and set aside.

5. Add the chicken stock into the same pot and bring to a boil, add the barley, 1/2 tsp salt, reduce to a simmer and cook for 45 minutes or until tender.*

6. Add the onions and mushrooms to the pot to combine and cook until heated through.

7. Serve.

*Cooking in the same pot allows all of the flavors to combine.

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