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Bring chicken broth to a boil in a saucepan.
Melt butter in a large skillet over medium heat.
Add onion, and saute for 5 minutes.
Add the barley, thyme, bay leaf and 2 cups of the hot broth.
Bring to a boil, and reduce heat to low, and simmer until most of the broth is absorbed, about 10 minutes.
Pour in remaining broth 1/2 cup at a time, stirring and allowing it to become absorbed before adding more.
This process takes about 50 minutes.
2.
Meanwhile, heat olive oil in a large skillet.
Saute mushrooms in the hot oil until tender.
Add garlic, and cook for about 3 more minutes.
Stir in the barley mixture and parsley.
Remove bay leaf, and serve.
Barley Mushroom Risotto
1.Bring chicken broth to a boil in a saucepan.
Melt butter in a large skillet over medium heat.
Add onion, and saute for 5 minutes.
Add the barley, thyme, bay leaf and 2 cups of the hot broth.
Bring to a boil, and reduce heat to low, and simmer until most of the broth is absorbed, about 10 minutes.
Pour in remaining broth 1/2 cup at a time, stirring and allowing it to become absorbed before adding more.
This process takes about 50 minutes.
2.
Meanwhile, heat olive oil in a large skillet.
Saute mushrooms in the hot oil until tender.
Add garlic, and cook for about 3 more minutes.
Stir in the barley mixture and parsley.
Remove bay leaf, and serve.
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30min - 1h
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