Ingredients
- 1 1/2 cup pearled barley
- 1 cup onion, chopped
- 4 cup vegetable stock
Preparation
Baking Directions:
Cook a chopped onion in olive oil until soft, about 5 minutes.
Add 1½ cups pearled barley and cook, stirring until it's glossy, 2 to 3 minutes.
Add a pinch of saffron, a splash of dry white wine and a handful of dried porcini mushrooms.
Stir and let the liquid bubble away on medium heat.
Add 4 cups hot vegetable stock, a cup at a time, stirring after each addition and waiting until the mixture is nearly dry before adding the next.
Meanwhile, cook a handful of shiitake mushrooms in olive oil until lightly crisped; stir into the barley when it's done and serve garnished with parsley.
