Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil
  • 1 cup chopped yellow onion
  • 12 ounces cleaned and sliced crimini mushrooms
  • 3 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh thyme
  • 2 cloves garlic (minced)
  • 1 cup pearl barley
  • 6 cups vegetable broth
  • 1 tablespoon unsalted butter
  • ½ cup parmesan cheese (shredded)

Instruction

  • 1. Heat the olive oil in a large, heavy-bottomed saucepan over medium heat. Saute onion until it starts to brown, about 5 minutes.
  • 2. Add the mushrooms and saute until they have released all of their liquid and are golden brown, about 10 minutes. You can add 1 to 3 tablespoons of water if they start to stick.
  • 3. Stir in the herbs and garlic, then add the barley and stir to coat for 1 minute. Add 4 cups of the broth and bring to a boil over high heat.
  • 4. Cook for 15 minutes, stirring occasionally, until most of the liquid is absorbed. Reduce the heat to medium and add more broth, ½ cup at a time, stirring until each addition is absorbed, until the barley is tender but still slightly firm. You may not use all of the broth, but you will use most of it.
  • 5. Remove the pan from the heat and add the butter and cheese, stirring until incorporated. Season with salt and pepper, to taste.