Baked Pearl Barley with Mushrooms
A hands-off method for perfectly tender, individual grains
Why This Recipe Works
Baking barley instead of simmering it on the stovetop produces individual, chewy grains with no risk of scorching or gumminess. This method allows the mushrooms and thyme to deeply infuse the barley as it slowly absorbs the seasoned liquid.
Instructions
Adjust the oven rack to the middle position and heat the oven to 375°F. Spread the barley in an even layer in an 8-inch square glass baking dish.
Melt the butter in a medium saucepan over medium heat. Add the onion and salt and cook until the onion is softened and translucent, 5 to 7 minutes.
Stir in the mushrooms and thyme and cook until the mushrooms begin to release their liquid and smell fragrant, about 1 minute.
Pour in the water, cover the pot, and increase the heat to high to bring the liquid to a rolling boil.
Stir the mixture once to combine, then pour it immediately over the barley in the baking dish. Cover the dish tightly with aluminum foil to ensure no steam escapes.
Bake until the barley is tender and all the water has been absorbed, 70 to 80 minutes.
Remove the dish from the oven and carefully peel back the foil. Fluff the grains with a fork, then re-cover the dish and let it rest for 10 minutes to finish the texture.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat with a splash of water.
What substitutions can I make?
- mushrooms: cremini or white button
