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Ingredients Jump to Instructions ↓

  1. 2 tbsp butter

  2. 4 1/2 C chopped onion (about 3 medium)

  3. 1 tsp sugar

  4. 3 C sliced button mushroom s (about 9 ounces)

  5. 3 C sliced shiitake mushroom caps (about 8 ounces)

  6. 1 1/2 C uncooked pearl barley

  7. 1 tbsp low-sodium soy sauce

  8. 1/4 tsp salt

  9. 1/4 tsp black pepper

  10. tsp dried thyme

  11. 4 C vegetable broth

  12. Fresh thyme sprigs

Instructions Jump to Ingredients ↑

  1. Melt butter in a Dutch oven over medium heat. Add onion and sugar; cover and cook 25 minutes or until golden brown, stirring frequently. Add mushrooms; cook 10 minutes or until browned, stirring frequently. Add barley; cook 2 minutes, stirring frequently. Remove from heat. Stir in soy sauce, salt, pepper, and thyme.

  2. Preheat oven to 350°.

  3. Bring broth to a boil in a medium saucepan. Pour broth over barley mixture; cover and bake at 350° for 1 hour or until barley is tender. Let stand 10 minutes. Garnish with thyme sprigs, if desired.

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