Now that the evenings are cooler (or shall we say, “coolish”), I’m retiring some of my grilling and salad recipes for something a little more satisfying and hearty. Perhaps it’s pregnancy cravings, but I think it’s just time. Time for good food. Comfort food. Oh, and I guess it can be healthy food too.
Here’s another installment of my promise to share more vegetarian menus. The barley dish does take some time in the oven, but the active prep work is minimal, so don’t fret! I hope you find this one as tasty as my flexitarian family has!
Baked Barley with Shiitake Mushrooms and Caramelized Onions, recipe courtesy of Cooking Light
- 2 tablespoons butter
- 4 1/2 cups chopped onion (about 3 medium)
- 1 teaspoon sugar
- 3 cups sliced button mushrooms (about 9 ounces)
- 3 cups sliced shiitake mushroom caps (about 8 ounces)
- 1 1/2 cups uncooked pearl barley
- 1 tablespoon low-sodium soy sauce
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon dried thyme
- 4 cups vegetable broth
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.
Preheat oven to 350°. 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. Serves 6, 292 calories per serving.
I like to serve this dish with Thin-Sliced Beans with Citrus Zest and Chives, recipe courtesy of Food and Wine Magazine. The dish only has 88 calories per serving, and I think the light citrus flavors balance out the rich earthiness from the barley dish nicely. If you aren’t preggers, pair this menu with a rich Chardonnay or a Pinot Noir. Then rub it in. Because nothing makes me happier than knowing my gals are enjoying a nice glass of wine!