Mushroom Barley – Risotto Style

Time: 45 minutes

On a cold, winter day, this barley dish will bring you comfort and warmth – truly an easy, healthy dish that will fill- you up and leave you feeling soooo good inside.

Music Selection: Seamus Kennedy  – Barley Mow


3 Tbsp butter

1 shallot, finely diced

2 cloves garlic, minced

2 cups fresh mushrooms, chopped finely

2 large sprigs thyme

1 ¼ cup barley (rinsed)

½ cup white wine

4 – 6 cups hot beef broth

1 cup grated hard cheese like smoked gouda (beemster) or parmesan

Optional: chopped fresh parsley and/or thyme as garnish


In large stove pot, melt butter and saute the shallot and garlic until soft.

Add in the mushrooms and saute until soft.

Add in the thyme and barley, mix well.

Add in the wine and let simmer until wine has cooked out.

Add 1 cup of hot beef broth and let simmer until it has cooked out, mixing often. Continue adding 1 cup at a time. After about 4 cups, then test if the barley is cooked enough. If not, add another cup of hot broth or water.

Remove from heat and mix in the cheese.

Serve with additional thyme or fresh parsley. This is a great side to brined pork loin roast.

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