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Serves
4 entree size portions
Author Notes
I like a meal in a bowl. This just sounded hearty for a drizzly winter day. —nannydeb
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Ingredients
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1 cup
pearl barley, rinsed
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3 cups
vegetable, chicken or beef broth. I made mine with the mushroom stems and celery leaves
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1 tablespoon
olive oil
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1/4 cup
celery, chopped
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1/2 cup
onion, chopped
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1 cup
sliced shiitake mushrooms
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1 cup
sliced crimini mushrooms
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1
large garlic clove, minced
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1 tablespoon
fresh thyme, minced
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salt and pepper to taste
Directions
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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.
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In a skillet, heat olive oil over medium-high heat. Add celery and cook 3 minutes.
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Add onion and garlic and cook another 3-5 minutes or until onion is translucent.
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Add mushrooms and cook another 5 minutes or until tender. Set mushroom mixture aside until barley is done.
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Add mushroom mixture, fresh thyme, salt and pepper to barley.
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Serve with some good crusty bread. The flavors are even better the next day.
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!
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