Description
A comforting, nutrient-dense vegetarian casserole featuring nutty pearled barley and earthy cremini mushrooms. This dish uses an oven-baking method to develop deep, umami-rich flavors, resulting in a perfectly tender grain texture without the need for constant stirring. It is a sophisticated yet simple meal perfect for busy weeknights.
Ingredients
1.5 cups pearled barley, rinsed
1 lb cremini mushrooms, sliced thick
4 cups low-sodium vegetable broth
1 large yellow onion, finely diced
4 cloves garlic, minced
3 tablespoons extra virgin olive oil
1 tablespoon fresh thyme, stripped from stems
Instructions
Preheat your oven to 375 degrees Fahrenheit.
Heat olive oil in a large oven-safe skillet over medium-high heat until it shimmers.
Sauté the diced onions until translucent and soft, about 5 minutes.
Add sliced mushrooms and cook until they release liquid and brown significantly.
Stir in minced garlic and fresh thyme, cooking for one minute until fragrant.
Stir in the rinsed pearled barley to coat in the oil and mushroom mixture.
Pour in the vegetable broth and bring to a gentle simmer on the stove.
Cover the skillet and transfer to the oven, baking for 60 minutes or until the liquid is absorbed and barley is tender.
Notes
Ensure you use an oven-safe skillet; if you do not have one, transfer the mixture to a greased baking dish before adding the broth. You can substitute shiitake mushrooms for half of the cremini for extra depth of flavor.
- Prep Time: 15
- Cook Time: 60
- Category: Recipes
- Method: Baking
- Cuisine: Modern Comfort
Nutrition
- Serving Size: 1.5 cups
- Calories: 285
- Sugar: 3g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 1g
- Carbohydrates: 46g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg