Baked Barley With Mushrooms and Carrots Recipe

Baked Barley With Mushrooms and Carrots Recipe

  • 1 tablespoon butter
  • 3 large carrots, chopped
  • 1 large onion, chopped
  • 1 1/4 cups vegetable or chicken broth, divided
  • 11 ounces cremini, baby portobello, or white button mushrooms, sliced
  • 2 cups water
  • 1 cup pearl barley
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  1. Preheat the oven to 350 degrees F.
  2. Melt the butter in an ovenproof Dutch oven over medium-high heat. Add the carrots, onion, and 1 tablespoon of the broth. Cook, stirring frequently, for 8 minutes, or until tender, adding another 1 tablespoon broth halfway through cooking.
  3. Add the mushrooms and 2 tablespoons of the remaining broth and cook, stirring frequently, for 4 minutes, or until tender.
  4. Stir in the remaining 1 cup broth, the water, barley, thyme, salt, and pepper. Bring to a boil over high heat. Cover the pot and place in the oven. Bake for 45 minutes, or until the barley is tender and the liquid is absorbed.
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