Mushroom & Barley Bake

By Jaymers

This healthy and delicious Mushroom & Barley Bake side dish is always a hit with family and friends. Perfect for potlucks too. Enjoy!

Ingredients

• 3 tablespoons butter
• 4 cloves garlic, minced
• 24 ounces cremini or baby bella mushrooms, thinly sliced
• 1 1/2 cups pearled barley
• 3 cups low sodium vegetable broth
• 2 vidalia onions, thinly sliced
• Fresh rosemary and thyme, to taste (about 1 tablespoon chopped)
• Scallions, as desired

Preparation

Step 1

Preheat oven to 350°F.

Mince garlic and saute in two tablespoons olive oil until fragrant (in a dutch oven) over medium-high heat.

Add sliced onions and saute until caramelized (up to 25 minutes).

Add sliced mushrooms and 2 to 3 tablespoons butter until mushrooms have softened.

Add the barley, vegetable broth, thyme and rosemary to the dutch oven.

Stir to combine, place the lid on top and transfer to the preheated 350°F oven.

Bake for one hour.

Sit the barley to fluff it up.

Season with salt and pepper to taste.

Top with sliced scallions as a garnish.