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1
Bring water (3 cups if using pearl barley; 3 1/2 cups for pot barley) to a rapid simmer in a medium saucepan and stir in the barley.
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2
Cover and simmer gently until the water is absorbed, 35 to 40 minutes.
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3
Taste, and if youd like a little more tender texture, add another 1/2 cup water and simmer until absorbed.
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4
Meanwhile, heat the oil in a wide skillet.
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5
Add the onions and saute slowly over low heat until lightly and evenly browned.
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6
Add the mushrooms and about 1/4 cup water.
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7
Cover and cook over medium heat until the mushrooms are wilted, about 8 minutes.
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8
Combine the onion and mushroom mixture with the cooked barley in a serving container.
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9
Stir in the dill, season with salt and pepper, and serve.
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10
Barley, one of the most ancient of cultivated grains, is most commonly available in the pearl variety, the kind sold in supermarkets.
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11
Searching a bit further afield, you might find pot barley in natural foods stores and food co-ops.
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12
The latter is less refined, retaining more of the natural fiber and bran.
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13
Both kinds are mild tasting, pleasantly chewy, and versatile.
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14
Basic cooking directions are above (Step 1).
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15
Barley is a favorite soup grain.
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16
Add uncooked barley to long-simmering winter soups (such as Split Pea and Barley Soup, page 25) for extra heartiness.
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17
Add cooked barley to cold summer soups (such as Cold Potato-Barley Buttermilk Soup, page 14) for a wonderful texture.
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18
Think of barley as a change of pace from rice in pilafs and casseroles.
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19
Barley is delicious as a base for marinated grain salads (see Barley or Rice and Corn Salad, page 46).
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20
Calories: 171
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21
Total Fat: 5g
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22
Protein: 4g
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23
Carbohydrate: 29g
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24
Cholesterol: 0mg
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25
Sodium: 7mg
