Ingredients
- 200 grams dry pearl barley (rinsed and drained, 1 cup dry)
- 2 cups beef stock
- 1 cup water
- 1 red onion (halved and cut into thin wedges)
- 200 grams mushrooms (large Swiss brown mushrooms, quartered)
- 200 grams mushrooms (button, thickly sliced)
- 3 garlic cloves, unpeeled
- 4 sprigs fresh thyme
- 2 tablespoons olive oil (extra virgin)
- 1/3 cup heavy cream (pure cream)
- 1/3 cup finely grated parmesan cheese
- 1/4 cup parsley (roughly chopped fresh parsley leaves, to serve)
How to Make
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Step 1: Preheat oven to 220C/200C fan forced.
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Step 2: Line a large baking tray with baking paper.
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Step 3: Place barley, stock and 1 cup water in a large saucepan over medium-high heat and bring to the boil and then reduce heat to low and simmer, partially covered, for 30 minutes or until barley is just tender and stock has been absorbed.
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Step 4: Meanwhile, place the onion, mushrooms, garlic and thyme on prepared tray and drizzle with oil and roast for 30 minutes, tossing mushrooms hallway through cooking time.
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Step 5: Remove and discard thyme and squeeze garlic from skins and add to the barley with mushroom mixture and stir well to combine and then add cream and 1/2 the parmesan and season with salt and pepper and serve topped with parsley and remaining parmesan.
We hope you enjoy this recipe!
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