The darker mushrooms yield a richer flavor, so give them a try. As always, my favorite seasoning for barley is fresh dill. See menu on page 206.

　　

Ingredients

4 to 6 servings

　　1 cup pearl or pot barley

　　1 1/2 tablespoons light olive oil

　　2 large onions, quartered and thinly sliced

　　8 to 10 ounces cremini, baby bella, or white mushrooms

　　2 to 3 tablespoons minced fresh dill

　　Salt and freshly ground pepper to taste

　　

Step 1

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.

　　

Step 2

Meanwhile, heat the oil in a wide skillet. Add the onions and sauté slowly over low heat until lightly and evenly browned.

　　

Step 3

Add the mushrooms and about 1/4 cup water. Cover and cook over medium heat until the mushrooms are wilted, about 8 minutes.

　　

Step 4

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

Step 5

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).

　　

Step 6

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.

　　

Step 7

Think of barley as a change of pace from rice in pilafs and casseroles.

　　

Step 8

Barley is delicious as a base for marinated grain salads (see Barley or Rice and Corn Salad, page 46).

　　

nutrition information

Step 9

Calories: 171

　　

Step 10

Total Fat: 5g

　　

Step 11

Protein: 4g

　　

Step 12

Carbohydrate: 29g

　　

Step 13

Cholesterol: 0mg

　　

Step 14

Sodium: 7mg

　　The Vegetarian 5-Ingredient Gourmet