Slow-Cooked Pearled Barley with Onions and Mushrooms

This is a recipe you can throw together in 5 minutes and then walk away, and it’ll be fine anytime after 4 hours or so. Assuming your slow cooker has a “keep warm” set-ting, I wouldn’t hesitate to start it 6 or even 8 hours before eating. You can add more flavor to this by stirring in a table- spoon or so of any curry powder or other spice mix, along with a tablespoon or so of minced garlic. Other grains you can use: kasha, buckwheat groats, millet, or cracked wheat.

1 cup pearled barley

2 1/2 cups chicken, beef, or vegetable stock or water

Salt and freshly ground black pepper

1 cup chopped onion

1/4 cup dried porcini or other mushrooms, rinsed (optional)

1/2 cup sliced shiitake, portobello, or button mushroom caps (save the stems for stock if you like)

1 tablespoon extra virgin olive oil or butter

Chopped fresh parsley leaves for garnish

• Combine all the ingredients except the oil and parsley in a slow cooker and stir once; cover the machine and turn it on high.
• Check for doneness after about 4 hours. The liquid should be absorbed and the barley tender. If liquid remains, re-cover and cook for another hour or two; if the barley is dry but not tender, add 1/2 or so more liquid and cook for another hour or two.
• When the barley is done, stir in the oil, garnish with parsley, and serve.

Stovetop Pearled Barley with Onions and Mushrooms.
• Increase the liquid to 3 cups and proceed as in Step 1, using a large pot with a tight-fitting cover instead of the slow cooker. Bring to a boil, cover, and simmer very slowly until done, about 1 hour.

MAKES: 4 servings

TIME: Several hours, largely unattended