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Sides

Baked Barley with Shiitake Mushrooms & Caramelized Onions

From one of my good friends in the new life in Pittsburgh. Great as a main course or side dish.  For you barleyphobes (UK school dinner fear) - face it and think of the shiitake. Very, very good winter comfort food. Thanks to Cheryl.

Paula from Pitt.

Ingredients

• 2tbsp butter, 3 medium onions chopped, 1 tspn sugar
• 9oz sliced button or chestnut mushrooms & 8oz sliced shiitake mushrooms
• 1.5cups uncooked pearl barley (UK people a cup is 8floz so use 12floz in your measuring jug)
• 1tbsp soy sauce, salt and pepper to taste, pinch dried (or chopped sprig fresh) thyme
• 4cups (32floz) vegetable broth (stock)
• fresh thyme sprigs if you like

How to: Melt butter in a heavy bottomed casserole dish over medium heat, add onion & sugar, cover and cook for 25 mins or til golden brown, stirring frequently.

Add mushrooms, cook for 10 mins or until browned, stirring frequently.

Add barley, cook 2 mins, stirring frequently.

Remove from heat, stir in soy sauce, salt, pepper & thyme. Preheat oven to 350F (175C, Gas 4)

Bring broth to the boil, pour over mushroom & barley. Cover & put in oven for 1 hour-ish until barley is tender. Let stand 10 mins out of oven. Garnish with thyme sprigs.

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