Baked Barley With Shiitake Mushrooms And Caramelized Onions Recipes

MUSHROOM BARLEY

Steps:

• Cook 2 sliced onions in 2 tablespoons olive oil until caramelized, 20 to 25 minutes. Saute 3/4 pound sliced cremini mushrooms in 2 tablespoons butter. Cook 1 1/2 cups quick-cooking barley in chicken broth as the label directs, then toss with the mushrooms, onions, some dill and salt.

BAKED BARLEY

Steps:

• Preheat the oven to 375 degrees F.
• Place the barley into a 1 1/2-quart ceramic or glass baking dish (with a lid) and add the butter, salt and boiling water. Stir to combine. Cover the dish tightly with aluminum foil and place the lid on top of the foil. Bake on the middle rack of the oven for 1 hour.
• After 1 hour, remove the cover, fluff with a fork and serve immediately.

BARLEY CASSEROLE WITH MUSHROOMS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a covered casserole dish with butter.
• Heat 4 tablespoons butter in a skillet over medium-high heat. Cook and stir onion and celery until soft and translucent, 5 to 7 minutes. Add barley and cook until slightly brown, about 5 minutes.
• Pour chicken broth and mushrooms into the prepared casserole dish. Spoon in barley mixture and blend well.
• Bake in the preheated oven until liquid is absorbed and barley is tender, 1 hour to 1 hour 15 minutes.

BARLEY WITH MUSHROOMS AND BROWNED ONIONS

Steps:

• Bring water (3 cups if using pearl barley; 3 1/2 cups for pot barley) to a rapid simmer in a medium saucepan and stir in the barley. Cover and simmer gently until the water is absorbed, 35 to 40 minutes. Taste, and if you'd like a little more tender texture, add another 1/2 cup water and simmer until absorbed.
• Meanwhile, heat the oil in a wide skillet. Add the onions and sauté slowly over low heat until lightly and evenly browned.
• Add the mushrooms and about 1/4 cup water. Cover and cook over medium heat until the mushrooms are wilted, about 8 minutes.
• Combine the onion and mushroom mixture with the cooked barley in a serving container. Stir in the dill, season with salt and pepper, and serve.
• barley
• Barley, one of the most ancient of cultivated grains, is most commonly available in the pearl variety, the kind sold in supermarkets. Searching a bit further afield, you might find pot barley in natural foods stores and food co-ops. The latter is less refined, retaining more of the natural fiber and bran. Both kinds are mild tasting, pleasantly chewy, and versatile. Basic cooking directions are above (Step 1).
• Barley is a favorite soup grain. Add uncooked barley to long-simmering winter soups (such as Split Pea and Barley Soup, page 25) for extra heartiness. Add cooked barley to cold summer soups (such as Cold Potato-Barley Buttermilk Soup, page 14) for a wonderful texture.
• Think of barley as a change of pace from rice in pilafs and casseroles.
• Barley is delicious as a base for marinated grain salads (see Barley or Rice and Corn Salad, page 46).
• nutrition information
• Calories: 171
• Total Fat: 5g
• Protein: 4g
• Carbohydrate: 29g
• Cholesterol: 0mg
• Sodium: 7mg

BARLEY WITH SHIITAKE MUSHROOMS

Steps:

• Soak mushrooms in 2 cups hot water until tender. Drain mushrooms, reserving water. Trim mushroom stems and discard. Slice mushroom caps. Heat both oils in heavy large saucepan over medium heat. Add white parts of green onions, carrot and garlic. Sauté until onions are tender, about 3 minutes. Stir in mushrooms and sauté 2 minutes longer. Mix in barley. Add reserved water, 3 cups broth and soy sauce. Simmer until barley is tender and liquid is absorbed, about 45 minutes. Transfer barley to serving dish; garnish with remaining green onion and serve.

VEGETABLE BARLEY BAKE

Steps:

• Preheat oven to 350°. In a large nonstick skillet, saute peppers, mushrooms and onions in butter 8-10 minutes or until tender. Transfer to a 13x9-in. baking dish coated with cooking spray. Stir in broth, barley and pepper. , Cover and bake 50 minutes. Uncover; bake 5-10 minutes longer or until barley is tender and liquid is absorbed.