Baked Barley with Mushrooms
Pearled barley bakes with mushrooms, garlic, thyme, and broth into a savory, hearty dish with very little hands-on fuss.
Prep 10 min · Cook 1 hr 10 min · Total 1 hr 20 min · Makes 4 servings
Ingredients
- 3 Tbsp butter
- 2 cloves garlic
- 8 oz button mushrooms
- 1 cup pearled barley
- 2 cups vegetable broth
- 1/2 tsp dried thyme
- Handful fresh parsley, optional
Directions
- Heat the oven to 350 degrees. Finely mince the garlic, then put it in a dutch oven with the butter. Set the pot on the stovetop over medium heat and let the garlic cook for 1-2 minutes, just until it softens.
- While the garlic gets going, rinse the mushrooms and slice them. Tip the mushrooms into the dutch oven and keep cooking until they are tender and have deepened to a dark taupe shade.
- Pour in the barley, vegetable broth, and thyme. Give everything a good stir, cover the dutch oven, and move it into the hot 350 degree oven. Bake for 1 hour.
- When the 1 hour is up, stir the barley so it loosens and fluffs. Roughly chop a handful of fresh parsley, then fold it into the barley before you serve it.