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Photography: Randy Mayor; Styling: Melanie J. Clarke Photo by: Photography: Randy Mayor; Styling: Melanie J. Clarke

Baked Barley with Shiitake Mushrooms and Caramelized Onions

Slow baking allows the barley to absorb the woodsy flavor of the mushrooms and the sweetness of the caramelized onion.

Cooking Light MARCH 2003

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


  • 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)


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.

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