Description
Baked barley with mushrooms is a warm and comforting dish where tender pearled barley bakes in a savory blend of mushrooms, garlic, butter, and vegetable broth. The result is a hearty grain side with rich earthy flavor and a pleasantly chewy texture.
Ingredients
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 4 tablespoons butter
- 1 cup pearled barley
- 2 cups vegetable broth
- 1/2 teaspoon dried thyme
- 1/8 teaspoon freshly cracked black pepper
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Mince the garlic and slice the mushrooms.
- In a Dutch oven or oven-safe pot over medium heat, sauté the butter, garlic, and mushrooms until the mushrooms soften and release their moisture.
- Add the pearled barley, vegetable broth, dried thyme, and black pepper. Stir to combine.
- Cover the pot with a tight-fitting lid.
- Transfer the pot to the oven and bake for 1 hour.
- Remove from the oven and stir to fluff the barley and distribute the mushrooms.
- Taste and adjust seasoning if needed.
- Sprinkle with chopped parsley before serving if desired.
Notes
- Add diced carrots, celery, onions, or turnips for extra flavor.
- Stir in grated parmesan cheese after baking for a richer version.
- Use rosemary, oregano, or Italian herbs instead of thyme.
- Add lemon zest and a squeeze of lemon juice after baking for brightness.
- Mix in cooked chickpeas or lentils to turn it into a hearty vegetarian main dish.
- Store leftovers in the refrigerator for up to 4 days.
- Freeze for up to 2 months and reheat with a splash of broth.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 260 kcal
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 7 g
- Protein: 7 g
- Cholesterol: 20 mg
