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Cooking 101
This vegetarian barley bake is a dreamy, cozy meal on a cold weekend. The prep time is quick, and the bulk of the recipe is the barley slowly absorbing all the flavors of buttery garlic, the herbs from our Chimichurri and the nutty, earthy flavors of the mushrooms. Your kitchen will feel like a cabin in the woods.
Chef Tip: Check in on the barley about halfway through and give it a stir. If it looks like it's absorbing the broth quickly, add a little more liquid. All ovens are different, yours might just be a super-hero oven.
3 Tbsp butter
2 cloves garlic, minced
2 cups of mushrooms, sliced
2 cups pearled barley
4 cups vegetable broth or water
Salt
Parmesan cheese
Preheat your oven to 350°F. Heat a large, lidded, oven-proof skillet or cast-iron pan on medium. Add butter and when it's melted, add the garlic and cook for a few minutes until the garlic is soft. Add the mushrooms and cook for about 5 minutes until they've released their liquid and are starting to brown
Add in about ½ pouch of Chimichurri and the barley. Stir to combine. Then add the broth and a pinch of salt, and stir
Cover and bake in the oven for an hour, then serve with grated cheese
Traditionally spooned over grilled meats, this peppy South American sauce is packed with fresh parsley and fragrant oregano. Drizzle it on…
This recipe is also great with our Red Pepper Romesco sauce.
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