Toasted Barley with Mushrooms

Total Time:
1 hr 5 min
15 min
50 min
  • i1 tablespoon olive oil
  • 3 tablespoons unsalted butter
  • 1 cup pearled barley
  • 1 strip fresh lemon zest
  • 6 sprigs fresh thyme
  • 2 1/4 cups chicken stock
  • 3 tablespoons chopped fresh flat-leaf parsley, plus whole leaves, for garnish
  • 1 small yellow onion, diced
  • 8 ounces any combination of cremini, shiitake, or oyster mushrooms (about 4 cups)
  • 4 tablespoons grated Parmesan (about 3/4 ounce)
  • Kosher salt
  • 1. Heat the olive oil and 1 tablespoon butter in a medium saucepan. Add the barley and cook over medium heat, stirring constantly, until the barley smells toasty, about 5 minutes.

  • 2. Add the lemon zest, 3 sprigs thyme, and chicken stock. Bring to a simmer, cover, and reduce the heat to low. Cook for 30 to 35 minutes, stirring occasionally. When most of the water is absorbed, add the chopped parsley.

  • 3. Remove the stems of shiitake mushrooms and discard. Slice the mushrooms into 1/4-inch wide strips. Heat the remaining 2 tablespoons butter in a saucepan. Add the onions and cook until tender, about 5 minutes. Add the mushrooms and the remaining 3 sprigs thyme and continue to cook until brown, 8 to 10 minutes.

  • 4. Spoon the barley into warm bowls and top with the mushrooms. Sprinkle the Parmesan over the top. Garnish with parsley leaves and serve hot.

  • Copyright 2011 Television Food Network, G.P. All rights reserved

  • Calories: 373

  • Total Fat: 16 grams

  • Saturated Fat: 7.5 grams

  • Total Carbohydrates: 47 grams

  • Protein: 13 grams

  • Sodium: 413 milligrams

  • Cholesterol: 28 milligrams

  • Fiber: 9 grams

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