Substitute diced portobello mushrooms for the white mushrooms, and add 2 tablespoons chopped dried mushrooms to the slow cooker.Barley, an ancient grain, is served more often in northern Italy than in the southern provinces. The addition of mushrooms and herbs augment the delicate flavor of the grain.
Makes 4 to 6 servings | Prep time: 15 minutes | Minimum cook time: 2 hours in a medium slow cooker
1 cup pearl barley
3 tablespoons unsalted butter
1 tablespoon olive oil
1 shallot, minced
1/2 pound white mushrooms, wiped with a damp paper towel, trimmed, and sliced
2 cups Vegetable Stock or purchased stock
2 teaspoons fresh thyme or 1/4 teaspoon dried
1 bay leaf
Salt and freshly ground black pepper to taste
1. Place a medium skillet over medium-high heat. Add barley and cook, stirring frequently, for 3 to 5 minutes, or until barley is lightly toasted. Transfer barley to the slow cooker.
2. Add butter and oil to the skillet. When butter melts, add shallot and mushrooms. Cook, stirring frequently, for 3 to 5 minutes, or until mushrooms begin to soften. Scrape mixture into the slow cooker.
3. Add stock, thyme, and bay leaf to the slow cooker, and stir well. Cook on Low for 4 to 6 hours or on High for 2 to 3 hours, or until barley is soft. Season to taste with salt and pepper, and serve hot.
Note: The dish can be prepared up to 2 days in advance and refrigerated, tightly covered. Reheat it, covered, in a 350°F oven for 20 to 25 minutes, or until hot.
Variation:
Substitute diced portobello mushrooms for the white mushrooms, and add 2 tablespoons chopped dried mushrooms to the slow cooker.