I made this for a Lamb Brand ad. I could barely (see what I did there?) believe that something so simple could taste this good.
You will need:
Barley 200g Onion, 1 cup (chopped) Mushrooms 350g (cleaned & sliced) Fresh parsley, 3 tbsp. (chopped) Fresh thyme, 1 tbsp. (chopped) Garlic, 2 cloves (minced) Vegetable stock, 1.5 litres Olive oil, 2 tbsp. Unsalted butter, 1 tbsp. Parmesan cheese, ½ cup (shredded)
Heat the olive oil in a large, heavy-bottomed saucepan over medium heat. Sauté onion until it starts to brown, about 5 minutes. Add the mushrooms and sauté until they have released all of their liquid and are golden brown, about 10 minutes. You can add 1 to 3 tablespoons of water if they start to stick. Stir in the herbs and garlic, then add the barley and stir to coat for 1 minute. Add 4 cups of the stock and bring to a boil over high heat. Cook for 15 minutes, stirring occasionally, until most of the liquid is absorbed. Reduce the heat to medium and add more stock, ½ cup at a time, stirring until each addition is absorbed, until the barley is tender but still slightly firm. You may not use all of the stock, but you will use most of it. Remove the pan from the heat and add the butter and cheese, stirring until incorporated. Season with salt and pepper, to taste.