- 2 tablespoons olive oil
- 1 small onion, diced
- 1 1/2 cups pearl barley
- 1/2 cup dry white wine
- 2 3/4 cups water
- 1/4 cup balsamic vinegar
- 3 cubes vegetable bouillon
- 1/2 cup milk
- 1/4 cup Parmesan cheese
- 1 tablespoon dried basil
- Heat olive oil in a pot over medium-high heat. Saute onion in hot oil until translucent, about 5 minutes. Add barley to onion; cook and stir until barley is toasted, about 2 minutes.
- Stir white wine into barley mixture until completely absorbed, 3 to 5 minutes. Add water, balsamic vinegar, and vegetable bouillon to barley; bring to a boil, reduce heat to low, cover the pot, and simmer until liquid is absorbed, about 10 minutes. Remove pot from heat.
- Mix milk, Parmesan cheese, and basil into barley.