Day 36 - Bountiful

Here is another recipe made from the bounty of a Bay Area Farmers Market. It was pretty easy to make and turned out much like a risotto, such that the Italian in me could not resist topping it with some parmesan cheese. Barley is a little more nutritious than arborio rice and gives the dish more of a woodsy flavor.

Baked Barley with Shitake Mushrooms and Caramelized Onions
Yield 6 servings (serving size: 1 2/3 cup)

2 tablespoons butter
4 1/2 cups chopped onion (about 3 medium)
1 teaspoon sugar
6 cups sliced shitake mushroom caps (or other mushroom blend, about 8 ounces)
1 1/2 cups uncooked pearl barley
1 tablespoon low-sodium soy sauce
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon dried thyme
4 cups vegetable broth
Fresh thyme sprigs (optional)

Melt butter in a large pot over medium heat. Add onion and sugar; cover and cook 25 minutes or until golden brown, stirring frequently. Add mushrooms; cook 10 minutes or until browned, stirring frequently. Add barley; cook 2 minutes, stirring frequently. Remove from heat. Stir in soy sauce, salt, pepper, and thyme. Transfer to a deep baking dish. Preheat oven to 350°.

Bring broth to a boil in a medium saucepan. Pour broth over barley mixture; cover and bake at 350° for 1 hour or until barley is tender. Let stand 10 minutes. Garnish with thyme sprigs, if desired.