Barley is a chewy, nutty grain that reminds me of my childhood. I recall sitting at my grandmother’s table with a bowl of vegetable soup dotted with pearl barley. It gave the soup substance and texture, not to mention fiber and nutrition.
I add barley to my black bean chili, and even to salads which makes eating a plate of lettuce much more filling. Barley is a nutritional choice to include in a grain bowl, as well.
In this dish, I use barley much like I would rice. Barley takes almost an hour to cook, and if following package instructions there is excess water when the grain is cooked that must be drained off, as when cooking pasta.
Be adventurous with grains the next time you pick up the box of rice in your pantry. Try barley on for size. It just may become your favorite.
Enjoy food made fresh!
Barley with Mushrooms and Shallots
¾ cup barley 8-ounces fresh mushrooms, trimmed and sliced 2 shallots, peeled and thinly sliced 2 tablespoons soy sauce ¼ cup sour cream*, softened ¼ cup milk Salt and pepper to season Optional toppings – fresh parsley leaves, shards of parmesan cheese Prepare barley per package instructions; drain and set aside.
Heat a nonstick skillet over medium heat and add mushroom and shallot slices. Cook over medium heat, stirring occasionally for approximately 5 minutes, until mushrooms are golden brown, and shallots are translucent. Stir in soy sauce and set aside.
In a small dish, whisk sour cream and milk together until smooth and fully incorporated. Stir mixture into the mushrooms.
Season barley with salt and pepper, if desired. Place the barley onto a serving platter. Arrange the mushroom mixture over the top of the barley. Top with fresh parsley and parmesan cheese, as desired.
*cashew cream may be used as a plant-based substitute
Angelina LaRue, author of “The Whole Enchilada: Fresh and Nutritious Southwestern Cuisine,” grew up at White River Lake, lives in Idalou and writes a weekly food column for local newspapers.
