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| Barley and Mushrooms with Balsamic Vinegar |
"This is a wonderful, whole-grain barley side dish. Great with grilled meat or as a meal on its own."
Ingredients :
- 3 cups water
- 1 cup barley
- 3 tablespoons olive oil
- 1/2 cup diced red onion
- 2 cloves garlic, minced
- 2 (12 ounce) packages sliced baby bella mushrooms
- 1 pinch salt
- 1/4 cup balsamic vinegar
- 1 tablespoon water
- 1 teaspoon dried thyme
Instructions :
| Prep : 10M | Cook : 4M | Ready in : 55M |
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- Bring 3 cups water and barley to a boil in a pot. Reduce heat to medium-low, cover, and simmer until barley is tripled in volume, 30 to 40 minutes.
- Heat oil in a skillet over medium-high heat. Saute onion and garlic until onions are starting to soften, about 3 minutes. Add mushrooms, sprinkle with salt, and saute until mushrooms have released their liquid and are well browned, about 5 minutes.
- Mix balsamic vinegar with 1 tablespoon water in a bowl; pour into the skillet with the mushroom mixture. Cook until liquid is mostly evaporated, about 2 minutes. Add the barley and cook, stirring gently, until flavors combine, 2 to 3 minutes. Add more water if needed.
Notes :
- Pearl barley will take at least 25 minutes to cook. For hulled barley, start checking for doneness at 40 minutes.
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