Baked Barley with Shitake Mushrooms and Carmelized Onions
I tried a great new side dish this past Shabbat, from Cooking Light. (Don’t worry; it doesn’t taste particularly “light.”) My only adjustment to the recipe was to make it parve by substituting canola oil and a little bit of water for the butter. (Butter is about 20% water, which helps to properly brown onions and other veggies.) Next time I’ll probably use more pepper and thyme and maybe add some garlic, but really, no complaints.
Hat tip to Alysha of The Savory Notebook (who has a great pic), and to DH, for washing and slicing all those mushrooms.
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I made this tonight– it’s excellent but need a lot more salt (for my taste, of course)
Yeah, DH and I like very little salt, so most people will probably want to add.
I made this last night but did not have enough barley so used an equal part of brown rice and it came out excellent as well -
BS”D
Do you think it would be as good if I placed it into a 200 degree oven? I put all my food into the oven prior to candlelighting and this time of year is there about 2 hours.
Thanks!
My advice would be to cook it at 350 degrees just until the barley is tender, then leave it in a 200 degree oven as long as necessary. I did this when the waiting time between candle lighting and dinner was about 2 hours, and it came out fine.
I used this recipe as the guideline for making a Mushroom and Carmelized Onion Risotto. I used Arborio Rice instead of barley and crimini mushrooms instead of Shitakes. My family loved it!