Rating: 3.67 stars
21 Ratings
  • 5 star values: 5
  • 4 star values: 7
  • 3 star values: 6
  • 2 star values: 3
  • 1 star values: 0
  • 21 Ratings

Pan-roasting the barley gives it a rich, nutty flavor.

Martha Stewart Living, February/March 1993

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Servings:
4
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Ingredients

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Directions

Instructions Checklist
  • In a heavy, medium saucepan, heat oil over medium heat. Add barley and cook, stirring frequently, for 10 minutes. The barley should start to brown and give off an aroma.

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  • Add shallots, and cook for 2 minutes. Add mushrooms, and cook until wilted, 2 to 3 minutes. Add stock and salt. Bring to a boil; then turn down heat to a bare simmer. Cover, and cook for 45 minutes, or until liquid is absorbed.

  • Stir well, season with pepper and more salt, if needed, and serve immediately.

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Reviews

21 Ratings
  • 5 star values: 5
  • 4 star values: 7
  • 3 star values: 6
  • 2 star values: 3
  • 1 star values: 0