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Baked Barley with Mushrooms
Alton Brown---sent in by Susan B.
Susan brought this satisfying barley and mushroom dish to our Spring potluck.
240 ml 1 c. hulled barley
120 ml1/2 c. sliced mushrooms
15 ml1 T. olive oil
5 ml1 tsp. kosher salt
470 ml2 c. boiling vegetable stock
Preheat the oven to 375 F.
Place the barley and mushrooms into a 1 & 1/2 quart ceramic or glass baking dish (with a lid) and add the olive oil, salt and boiling water. Stir to combine. Cover the dish tightly with aluminum foil and place the lid on top of the foil. Bake on the middle rack of the oven for 1 hour. Fluff with a fork and serve.
" I rinsed the barley and toasted it for about 8 minutes (until it appeared slightly brown) in a dry frying pan on top of the stove. Then I soaked the barley overnight, actually until the next afternoon, but a few hours would be enough to shorten your baking time and give a better texture. I added shiitake mushrooms to the mixture...I made the dish ahead of time and warmed it up before serving."---Susan Bliss