Ingredients:
1/4 cup butter
2 large onions, coarsley chopped
1/2 teaspoon dried thyme
1 teaspoon dried chili pepper flakes ( or to taste)
1 large bell peppers, seeded and chopped ( use red or green)
1 pinch saffron ( good to add in!) (optional)
2 -3 tablespoons minced fresh garlic ( or to taste)
2 (10 ounce) cans sliced mushrooms, drained
1 1/2 cups pearl barley, rinsed under cold water
3 3/4 cups good quality beef or 3 3/4 cups chicken broth
2 teaspoons seasoning salt ( or to taste or use white salt)
fresh ground black pepper ( I use lots!)
1/3 cup grated parmesan cheese ( or more if desired)
Directions:
In a Dutch oven melt the butter over medium heat.
Add in the onion, thyme, chili flakes, bell pepper and saffron (if using) cook for about 8-10 minutes or until the onions are lightly browned (add in the garlic and sliced mushrooms the last 3 minutes of cooking).
Add in the rinsed barley (I just wash the barley under cold water in a metal strainer) and saute for about 5 minutes, mixing with a wooden spoon.
Carefully add in the broth and season with seasoned salt and black pepper; mix to combine.
Bring to a simmer, and boil lightly for 10 minutes on top of stove.
Set oven to 350 degrees.
After 10 minutes of simmering on top of the stove, cover and place in the oven.
Cook for about 45 minutes, or until the barley is at desired tenderness, if you prefer a softer barley, then cook for a longer time.
Add in Parmesan cheese and mix until the cheese has melted.
Delicious!
Servings: 6-8
Time preparation: 20 min.
Time total: 65 min.