Barley with Mushrooms and Browned Onions

Preparation

1. 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.

2. 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).

3. 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.

4. Step 7

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

5. Step 8

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

6. 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