Mushroom Barley Pilaf with Crispy Onions

Pearl barley simmered with mushrooms, thyme, and broth, finished with buttery crispy onions for a hearty vegetarian stovetop side dish.

Prep: 10 min · Cook: 55 min · Yield: 6 · Method: Stovetop

Ingredients

• 1.5 cups pearl barley
• 10 ounces cremini mushrooms
• 2 medium yellow onions
• 4 cups vegetable broth
• 2 tablespoons unsalted butter
• 1 teaspoon fresh thyme leaves
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 2 tablespoons olive oil

Cooking instructions

1. Thinly slice one onion. Heat the olive oil and butter in a large skillet over medium-low heat. Add the sliced onion and cook, stirring occasionally, for 20 to 25 minutes until deeply golden and crisp. Transfer to a plate lined with paper towels and season with a pinch of salt. (about 25 min) — Medium-low heat
2. Dice the remaining onion and slice the mushrooms. Add the onion to the skillet and cook over medium heat for 4 minutes until softened. Add the mushrooms, thyme, remaining salt, and pepper; sauté for 6 to 8 minutes until the mushrooms release their moisture and begin to brown. (about 12 min) — Medium heat
3. Stir in the pearl barley and cook for 1 minute to lightly toast it. Pour in the broth and bring to a boil. (about 4 min) — High heat
4. Reduce the heat to low, cover, and simmer for 30 to 35 minutes, stirring once or twice, until the barley is tender and most of the broth is absorbed. Rest covered for 5 minutes, then fluff and top with the crispy onions. (about 40 min) — Low heat