Mushrooms and Barley

paula

10 years ago

A cold, rainy spring day seems better with a dish of hearty, but not too heavy, mushrooms and barely. Laden with fiber and minerals, this risotto-ish dish can satisfy both vegans and omnivores.

Although reminiscent of risotto, I do not cook it exactly like a traditional risotto or even my orzo with mushroom risotto-ish dish. Instead, I cook the mushrooms and barley separately before combining them for the finished product.

It is very easy and very tasty. A leafy spring salad is a terrific accompaniment for a nicely balance meal.

If you want to make it vegan, just use vegan vegetable stock and vegan parm-ish cheese. Vegan cheese can be made the cashews, nutritional yeast, garlic powder, and salt. There is also grate (I couldn’t resist) recipe for a vegan cheese that looks and taste a lot like the real thing over at Jane’s Healthy Kitchen.

Recipe: Mushrooms and Barley

Ingredients:

1 c. pearl barley (the darker the color the more lightly pearled the barley and it probably retains more bran)
32 oz. vegetable or beef stock
8 oz. sliced baby portobella or cremini (crimini) mushrooms
1 Tbsp. butter or vegan spread*
1 Tbsp. olive oil
1 small onion or dried equivalent, diced or minced
1/4 tsp. turmeric, optional
1 tsp. thyme and basil or Herbs de Provence
1 1/2 tsp. fresh parsley, finely chopped , optional
Parmesan cheese, to taste, optional

Instructions:

Cook peal barley in 2 1/2 c. stock until tender, about 40 minutes.
If using dried onions, add to the barley and stock as it cooks.
Place cleaned mushrooms in a dry skillet over medium heat, stirring occasionally.
When mushrooms start releasing their moisture, add butter* and olive oil.
When butter* is melted, add onion (if using fresh).
When mushrooms and onions are fairly tender, add cooked, tender barley.
Slowly add more stock until desired consistency is reached.
Add thyme and basil or Herbs de Provence.
Cook over low heat for 10 minutes to allow flavors to incorporate.
Add turmeric fresh parsley near the end of cooking.
Serve topped with grated, shredded Parmesan cheese or a vegan Parmesan cheese if desired.

* If desired, you can just use 2 Tablespoons of olive oil instead of butter or butter substitute. Wait until oil is heated some before adding onion…if using fresh onion.