Baked Barley with Shiitake Mushrooms and Caramelized Onions

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

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Nutritional Information

Amount per serving
  • Calories: 292
  • Calories from fat: 17%
  • Fat: 5.4g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 0.6g
  • Protein: 9.5g
  • Carbohydrate: 55.1g
  • Fiber: 10.7g
  • Cholesterol: 10.4mg
  • Iron: 2.4mg
  • Sodium: 908mg
  • Calcium: 42mg


  • 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)


  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.
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