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.
Slow baking allows the barley to absorb the woodsy flavor of the mushrooms and the sweetness of the caramelized onion.
This was a very delicious vegetarian dish! I made it using fresh shiitakes from a local organic farm, and they truly starred! So meaty and rich - they made the dish! The only thing I would change would be to add a little more thyme - and maybe try fresh thyme next time.
I chopped the mushrooms very fine so they would be about the same size as the cooked barley. I threw in a handful of chopped spinach, kale and basil with the broth. When I served it it added a drizzle of balsamic. It is yummy. It is a keeper
Very delicious dish! I made as directed except I used very low sodium chicken broth in place of vegetable broth. I also doubled the salt, pepper, and thyme. Even with that addition, we had to add a little more salt and pepper to the finished dish which really brought out the wonderful flavors.
I love mushrooms and always looking for new dishes that incorporate whole grains and vegetarian options. This was really disappointing - mainly just tasted like onion. We didn't finish the whole batch.
Absolutely fantastic...
This has become one of my standard recipes. It is easy to make, and is a great low fat recipe. I like it with grated parmesan on top!