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Baked Barley with Shiitake Mushrooms and Caramelized Onions

Photography: Randy Mayor; Styling: Melanie J. Clarke
Yield 6 servings (serving size: 1 2/3 cup)
Slow baking allows the barley to absorb the woodsy flavor of the mushrooms and the sweetness of the caramelized onion.

Ingredients

  • 2 tablespoons butter
  • 4 1/2 cups chopped onion (about 3 medium)
  • 1 teaspoon sugar
  • 3 cups sliced button mushrooms (about 9 ounces)
  • 3 cups sliced shiitake mushroom caps (about 8 ounces)
  • 1 1/2 cups uncooked pearl barley
  • 1 tablespoon low-sodium soy sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon dried thyme
  • 4 cups vegetable broth
  • Fresh thyme sprigs (optional)

Nutrition Information

  • calories 292
  • caloriesfromfat 17 %
  • fat 5.4 g
  • satfat 2.6 g
  • monofat 1.2 g
  • polyfat 0.6 g
  • protein 9.5 g
  • carbohydrate 55.1 g
  • fiber 10.7 g
  • cholesterol 10.4 mg
  • iron 2.4 mg
  • sodium 908 mg
  • calcium 42 mg

How to Make It

  1. Melt butter in a Dutch oven over medium heat. Add onion and sugar; cover and cook 25 minutes or until golden brown, stirring frequently. Add mushrooms; cook 10 minutes or until browned, stirring frequently. Add barley; cook 2 minutes, stirring frequently. Remove from heat. Stir in soy sauce, salt, pepper, and thyme.

  2. Preheat oven to 350°.

  3. 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. Let stand 10 minutes. Garnish with thyme sprigs, if desired.