Barley and Mushroom Pilaf

Instructions

1. 1

   Rinse and drain the pearl barley under cold water.

2. 2

   Dice the yellow onion and mince the garlic cloves.

3. 3

   Clean and slice the mushrooms.

4. 4

   Heat 2 tbsp of extra-virgin olive oil in a large pot over medium heat.

5. 5

   Add the diced onion and sauté until translucent, about 5 minutes.

6. 6

   Add the minced garlic and cook for another minute until fragrant.

7. 7

   Add the sliced mushrooms to the pot and cook until they have released their moisture and begin to brown, about 8 minutes.

8. 8

   Stir in the pearl barley and dried thyme, ensuring the barley is well coated with the oil and seasonings.

9. 9

   Pour in the vegetable broth and bring the mixture to a boil.

10. 10

    Once boiling, reduce the heat to low, cover the pot, and let it simmer for 40-45 minutes or until the barley is tender and the liquid is absorbed.

11. 11

    Season the pilaf with salt and black pepper to taste.

12. 12

    Drizzle the remaining 1 tbsp of olive oil over the pilaf and stir in chopped fresh parsley before serving.