Baked Barley with Shiitake Mushrooms and Caramelized Onions

Baked Barley with Shiitake Mushrooms and Caramelized Onions Recipe
Photography: Randy Mayor; Styling: Melanie J. Clarke
Slow baking allows the barley to absorb the woodsy flavor of the mushrooms and the sweetness of the caramelized onion.

Yield:

6 servings (serving size: 1 2/3 cup)

Recipe from

Cooking Light

Nutritional 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

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)

Preparation

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.

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

Jeanne Lemlin,

Cooking Light

March 2003
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