Baked Barley With Shiitake Mushrooms And Caramelized Onions

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

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 cup chopped onion (about 3 medium)
• 1 teaspoon sugar
• 3 cup 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
• Thyme sprigs (optional)

Directions

1. Melt butter in a Dutch oven over medium heat.
2. Add onion and sugar; cover and cook 25 minutes or until golden brown, stirring frequently.
3. Add mushrooms; cook 10 minutes or until browned, stirring frequently.
4. Add barley; cook 2 minutes, stirring frequently.
5. Remove from heat.
6. Stir in soy sauce, salt, pepper, and dried thyme.
7. Preheat oven to 350°.
8. Bring broth to a boil in a medium saucepan.
9. Pour broth over barley mixture; cover and bake at 350° for 1 hour or until barley is tender.
10. Let stand 10 minutes.
11. Garnish with thyme sprigs, if desired.

Yield: 6 servings (serving size: about 1 2/3 cups)