BAKED BARLEY WITH SHIITAKE MUCHSROOMS AND CARAMELIZED ONIONS

By Marinel

Slow baking allows the barley to absorb the woodsy flavor of the muchrooms and the sweetness of the caramelized onion.

Weight Watchers points = 5 pt.

Ingredients

• 2 tablespoons of butter
• 4 1/2 cups chopped onion (about 3 med)
• 1 teaspoon sugar
• 3 cups sliced button muchrooms (about 9 ozs)
• 3 cups sliced shiitake mushrooms (about 8 ozs)
• 1 1/2 cups uncooked pearl barley
• 1 tablespoon low-sodium soy sauce
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 teaspoon thyme
• 4 cups vegetable broth
• fresh thyme sprigs

Details

Servings 6

Preparation

Step 1

1. Melt butter in a Dutch oven over medium heat. Add onion and sugar; cover and cook 25 minutes or until golden brown, stitting 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.

2. preheat oven to 350 degrees.

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