This is another great website/blog that I follow: Weelicious. I made this recipe as a side dish with grilled pork chops glazed with honey-balsamic glaze from this recipe. Also, we had a side salad with romaine lettuce, apples, craisins and slivered almonds.
2 Tbsp Olive Oil
1 Small Onion, diced
1/4 Tsp Sugar
1 Cup Mushrooms, chopped (I used an 8oz package, probably about two cups chopped)
1 Garlic Clove, chopped (omitted, for hubby)
1 Tsp Salt, divided
1 Cup Pearl Barley, rinsed (I used the quick cooking type, no rinsing required)
3 Cups Low Sodium Chicken Stock (I used two per the barley box–actually slightly less, see below)
I added 1/2 cup white wine (chardonnay)
I added ~1/2 teaspoon chopped fresh thyme
1. In a large pot, heat the olive oil over medium heat.
2. Add the onions and cook for 5 minutes, stirring occasionally.
3. Add the sugar and cook for another 5 minutes or until onions start to caramelize.
4. Remove the onions to a plate and add the mushrooms,
garlic, thyme and 1/2 tsp salt to the pot. Cook for 3 minutes or until the water from the mushrooms start to evaporate, (I then added 1/2 cup of wine and reduced for ~5 minutes at a high heat) then remove to a plate and set aside. (At this point I strained out what was left of the wine and added it to the stock to make 2 cups of liquid)
5. Add the chicken stock (and remaining wine) into the same pot and bring to a boil, add the barley, 1/2 tsp salt, reduce to a simmer and cook for 45 minutes (mine only took about 15 minutes-follow the directions on the box) or until tender.
6. Add the onions and mushrooms to the pot to combine and cook until heated through.
Verdict: Really yummy. This is a great side dish. I’m sure it would be good without the changes that I made, but I think this makes for a more “grown-up” version.
Husband’s take: He liked it a lot. He said it was really good, and then said it was slimy, like snails. Apparently that is a good thing.
Changes I would make: Already made them, would probably make the same changes if I had the ingredients (wine, thyme) available, but if I didn’t, then I’m sure it would be good as is. If you wanted to make it vegetarian, it would work with water or vegetable broth for the liquid.
There are the barley, pork, and glaze. The salad was in the fridge.