About this recipe:A delicious side dish made by baking together onions, mushrooms, sherry, chicken stock, pearl barley and seasonings. Serve as is or a side dish with anything you fancy.
3 cloves garlic, pressed
1 small onion, finely chopped
150g fresh mushrooms, sliced
125ml dry sherry
785ml chicken stock
200g pearl barley
2 teaspoons dried basil or to taste
salt and pepper to taste
2 tablespoons chopped fresh parsley
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Method Prep:15min › Cook:1hr › Ready in:1hr15min
Preheat oven to 180 C / Gas 4.
Melt butter in an oven-safe large pot over medium heat. Stir in garlic and onion and cook, stirring occasionally until the onion has softened and turned translucent, about 5 minutes. Stir in the mushrooms and cook until the mushrooms have softened and released their liquid, about 5 minutes more. Stir in the sherry and simmer for 1 minute. Add the chicken stock, barley and basil; bring to the boil over high heat. Season to taste with salt and pepper and boil for 5 minutes.
Cover the pot and place into the preheated oven. Bake until the barley is tender, 45 minutes to 1 hour. Stir in chopped parsley before serving.
I had to make a few changes in the recipe to suit what I had at home, so ended up cooking it on the stove rather than baking it and added white port and some of the spices suggested on the other reviews (I also left the parsley on the side because I'm not a big fan). It was delicious, almost like a creamy risotto with such a rich amazing flavour. Can't wait to cook it for my friends! - 15 Nov 2015
I used red wine instead of sherry. I know it's not really a good replacement but it worked really well. Added in a few extra herbs-mixed herbs [parsley, basil, oregon] as well as paprika. Cooked for an hour. Super nice and low on the effort scale. - 26 Oct 2011