Rating: 4 stars
6 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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

Jeanne Lemlin
Recipe by Cooking Light March 2003

Gallery

Credit: Photography: Randy Mayor; Styling: Melanie J. Clarke

Recipe Summary test

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

292 calories; calories from fat 17%; fat 5.4g; saturated fat 2.6g; mono fat 1.2g; poly fat 0.6g; protein 9.5g; carbohydrates 55.1g; fiber 10.7g; cholesterol 10.4mg; iron 2.4mg; sodium 908mg; calcium 42mg.
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