Recipe adapted from Bon Appetit. 8 servings
- Ingredients
- 4 1/2 cups – chicken stock, simmering
- 2 tspn – butter
- 1 medium onion, finely chopped (1 cup)
- 1 cup – pearl barley (uncooked)
- 2 tspn – fresh thyme leaves, finely chopped (or ½ tspn dried thyme leaves)
- 1 Bay leaf
- 1/4 cup – dry white wine
- 1/2 lemon – zested
- 1/2 tspn – Red pepper (or to taste)
- 2 tspn – Olive Oil
- 1 clove – garlic, minced
- 16 ounces – fresh mushrooms, sliced
- 1 tspn – apple cider vinegar
- 2 TBSP – Italian parsley, chopped
In a medium sauce pan, add the chicken stock and bring to a simmer.
In a large skillet (with cover), melt the butter over low heat. Add the onion and sauté until translucent, about 5 minutes. Add the barley, thyme, bay leaf, wine, lemon zest, and red pepper + 2 cups chicken stock. Bring mixture to a boil, then reduce to simmer and (stirring frequently) until most of the liquid is absorbed. Add the remaining stock, 1/2 cup at a time, allowing stock to be absorbed before adding more – stirring frequently. Barley should be tender at this point, about 50 minutes. Cover and remove from heat.
Heat another large skillet over high heat and add mushrooms. Saute until beginning to brown, about 3 minutes. Remove from heat, stir in garlic and cover for 3 minutes. Add the apple cider vinegar and stir. Add the parsley, stir and gently add to the barley mixture. Add salt and pepper to taste before serving.