Barley Mushroom Parmesan Bake

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1/4 cup butter
• 2 large onions, coarsley chopped
• 1/2 teaspoon dried thyme
• 1 teaspoon dried chili pepper flakes (or to taste)
• 1 large bell pepper, seeded and chopped (use red or green)
• 1 pinch saffron (good to add in!) (optional)
• 2 -3 tablespoons minced fresh garlic (or to taste)
• 2 (10 ounce) cans sliced mushrooms, drained
• 1 1/2 cups pearl barley, rinsed under cold water
• 3 3/4 cups good quality beef or 3 3/4 cups chicken broth
• 2 teaspoons seasoning salt (or to taste or use salt)
• fresh ground black pepper (i use lots!)
• 1/3 cup grated parmesan cheese (or more if desired)

Recipe

• 1 in a dutch oven melt the butter over medium heat.
• 2 add in the onion, thyme, chili flakes, bell pepper and saffron (if using) cook for about 8-10 minutes or until the onions are lightly browned (add in the garlic and sliced mushrooms the last 3 minutes of cooking).
• 3 add in the rinsed barley (i just wash the barley under cold water in a metal strainer) and saute for about 5 minutes, mixing with a wooden spoon.
• 4 carefully add in the broth and season with seasoned salt and black pepper; mix to combine.
• 5 bring to a simmer, and boil lightly for 10 minutes on top of stove.
• 6 set oven to 350 degrees.
• 7 after 10 minutes of simmering on top of the stove, cover and place in the oven.
• 8 cook for about 45 minutes, or until the barley is at desired tenderness, if you prefer a softer barley, then cook for a longer time.
• 9 add in parmesan cheese and mix until the cheese has melted.
• 10 delicious!