Baked Barley with Shiitake Mushrooms and Caramelized Onions

6 Reviews
ADD YOUR REVIEW
Photography: Randy Mayor; Styling: Melanie J. Clarke
Yield
6 servings (serving size: 1 2/3 cup)
By Jeanne Lemlin
March 2003
RECIPE BY Cooking Light

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)

Nutritional Information

  • Calories 292
  • Caloriesfromfat 17%
  • Fat 5.4g
  • Satfat 2.6g
  • Monofat 1.2g
  • Polyfat 0.6g
  • Protein 9.5g
  • Carbohydrate 55.1g
  • Fiber 10.7g
  • Cholesterol 10.4mg
  • Iron 2.4mg
  • Sodium 908mg
  • Calcium 42mg

How to Make It

Step 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.

Step 2

Preheat oven to 350°.

Step 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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Ratings & Reviews

delicious vegetarian dish

Skittles
May 22, 2015
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. 

rottrod's Review

avivaleah
September 15, 2013
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

avivaleah's Review

mjmayinsf
October 19, 2012
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.

mjmayinsf's Review

rottrod
March 24, 2011
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.

9167111's Review

9167111
January 03, 2011
Absolutely fantastic...

Skittles's Review

agoudy
November 10, 2008
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!
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