Barley Mushroom Parmesan Bake
- Ready In:
- 1hr 5mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 59.14 ml butter
- 2 large onions, coarsley chopped
- 2.46 ml dried thyme
- 4.92 ml dried chili pepper flakes (or to taste)
- 1 large bell pepper, seeded and chopped (use red or green)
- 0.25 ml saffron (good to add in!) (optional)
- 29.58-44.37 ml minced fresh garlic (or to taste)
- 2 (566.99 g) can sliced mushrooms, drained
- 354.88 ml pearl barley, rinsed under cold water
- 887.21 ml good quality beef or 887.21 ml chicken broth
- 9.85 ml seasoning salt (or to taste or use white salt)
- fresh ground black pepper (I use lots!)
- 78.78 ml grated parmesan cheese (or more if desired)
directions
- In a Dutch oven melt the butter over medium heat.
- Add in the onion, thyme, chili flakes, bell pepper and saffron (if using) cook for about 8-10 minutes or until the onions are lightly browned (add in the garlic and sliced mushrooms the last 3 minutes of cooking).
- Add in the rinsed barley (I just wash the barley under cold water in a metal strainer) and saute for about 5 minutes, mixing with a wooden spoon.
- Carefully add in the broth and season with seasoned salt and black pepper; mix to combine.
- Bring to a simmer, and boil lightly for 10 minutes on top of stove.
- Set oven to 350 degrees.
- After 10 minutes of simmering on top of the stove, cover and place in the oven.
- Cook for about 45 minutes, or until the barley is at desired tenderness, if you prefer a softer barley, then cook for a longer time.
- Add in Parmesan cheese and mix until the cheese has melted.
- Delicious!
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Reviews
-
I cut the servings down to 4 and made this in the rice cooker. I forgot to cut the butter in half so my concoction was too buttery. But the flavor is good in this and if I had used mushrooms as instructed and used the right amount of butter, I think it would've been 4 stars. So that's what I'll give it instead of 3. It turned out like a risotto in the rice cooker and was really easy.