Baked Barley with Porcini Mushrooms
A slow-baked alternative to stovetop grains that yields perfectly tender, distinct grains
Why This Recipe Works
Baking barley ensures even heat distribution without the constant stirring required by the stovetop method. This technique produces tender, individual grains infused with the deep, earthy flavor of dried porcini mushrooms.
Instructions
Adjust an oven rack to the middle position and heat the oven to 375°F.
Melt the butter in a medium Dutch oven over medium heat. Add the onion and salt and cook until the onion is softened and translucent, about 5 minutes.
Stir in the barley, porcini mushrooms, and thyme. Cook, stirring frequently, until the barley is toasted and smells nutty, about 2 minutes.
Add the water and bring to a boil over high heat. Cover the pot tightly as soon as it reaches a boil to prevent any water loss through evaporation, which would leave the grains undercooked.
Transfer the pot to the oven and bake until the barley is tender and the liquid is fully absorbed, 45 to 50 minutes.
Remove the pot from the oven and let it stand, covered, for 5 minutes. This allows the remaining steam to finish the grains so they don't stick. Fluff with a fork and serve hot.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store in an airtight container in the refrigerator for up to 4 days.
What substitutions can I make?
- pearl barley: Farro can be used, though cooking times may vary
