Baked Barley with Shiitake Mushrooms and Caramelized Onions

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!