Fall

Pearl Barley with Wild Mushrooms

by:
February 11, 2010
Author Notes

I like a meal in a bowl. This just sounded hearty for a drizzly winter day. —nannydeb

  • Serves 4 entree size portions
Ingredients
  • 1 cup pearl barley, rinsed
  • 3 cups vegetable, chicken or beef broth. I made mine with the mushroom stems and celery leaves
  • 1 tablespoon olive oil
  • 1/4 cup celery, chopped
  • 1/2 cup onion, chopped
  • 1 cup sliced shiitake mushrooms
  • 1 cup sliced crimini mushrooms
  • 1 large garlic clove, minced
  • 1 tablespoon fresh thyme, minced
  • salt and pepper to taste
In This Recipe
Directions
  1. Bring barley and broth to a boil. Cover and simmer over medium heat for 40 minutes or until tender. All of the water will not be absorbed.
  2. In a skillet, heat olive oil over medium-high heat. Add celery and cook 3 minutes.
  3. Add onion and garlic and cook another 3-5 minutes or until onion is translucent.
  4. Add mushrooms and cook another 5 minutes or until tender. Set mushroom mixture aside until barley is done.
  5. Add mushroom mixture, fresh thyme, salt and pepper to barley.
  6. Serve with some good crusty bread. The flavors are even better the next day.

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Review
nannydeb

Recipe by: nannydeb

Former restaurant manager (and waitress, bartender, etc). I love food: eating, trying new recipes, shopping for it, talking/emailing about it, etc. My foodie friend and pen pal got me interested in recipe contests and also turned me on to food52 and now I'm obsessed!