12 ounces cremini mushrooms, sliced
4 ounces shiitake mushrooms, stemmed and sliced
2 tablespoons olive oil
1 cup diced yellow onion
1/2 teaspoon salt
1 1/2 cups pearl barley
3 cloves garlic, minced
3 1/2 cups vegetable broth
1 1/2 tablespoons fresh thyme, roughly chopped
Zest from 1 lemon
1/4 cup chopped parsley
Salt and pepper to taste
Dry sauté the mushrooms by adding them to a large sauté pan and cooking them over medium-high heat. Cook the mushrooms for about 4 to 5 minutes, until they start releasing their liquids, stirring frequently. Transfer the mushrooms and juices to a bowl. Wipe down the pan.
Heat 2 tablespoons of olive oil in the pan over medium-high heat. When the oil is hot, add the onion and salt, and cook for about 2 minutes, until the onion begins to soften. Add the barley and cook for 3 to 4 minutes. Add the garlic and stir everything for 30 seconds to 1 minute, until the garlic is fragrant.
Add the mushrooms and their juices into the pan, then stir in the vegetable broth and thyme. Raise heat and bring the broth to boil. Reduce the heat a little so that the broth is simmering. Cover the pot, and let the barley cook for 25 to 30 minutes, until the broth has been fully absorbed and the barley is tender. Remove from heat and let the barley sit for 5 minutes.
Stir in the lemon zest and parsley. Season with salt and pepper to taste, and serve.
Heat a medium nonstick saucepan over medium heat. Pour the oil into the pan and swirl to coat the bottom. Cook the mushrooms, onion, and garlic for 5 minutes, or until the mushrooms have released some of their juices and the onions are translucent, stirring occasionally.
Stir in the barley; cook for 1 minute. Stir in the broth, salt, and pepper. Bring to a boil over high heat. Reduce the heat to low; cook, covered, for 45 to 50 minutes, or until the barley is tender.
Remove from the heat. Stir in the dillweed.
Ready In 1 h
Heat 2 teaspoons oil in a large heavy pot or Dutch oven over medium heat. Add onion and cook, stirring often, until softened, 2 to 3 minutes. Add barley, garlic and thyme and cook, stirring, for 30 to 60 seconds. Pour in broth (3 cups if using quick-cooking barley, 4 cups if using pearl barley) and bring to a simmer.
Cover and simmer over low heat until the barley is tender and the liquid has been absorbed, 10 to 12 minutes for quick-cooking barley or about 45 minutes for pearl barley.
Meanwhile, heat the remaining 2 teaspoons oil in a nonstick skillet over high heat. Add mushrooms and bell pepper, season with salt and pepper and saute until just tender, about 3 minutes. Add spinach leaves and stir just until they have wilted, 1 to 2 minutes.
Add the sauteed vegetables to the cooked barley and stir gently to mix. Season with vinegar, salt and pepper.
Make Ahead Tip: Cover and refrigerate for up to 2 days. Reheat in a covered casserole in a moderate oven or in the microwave.