Toasted Barley with Mushrooms

Toasted Barley with Mushrooms

1 cup pearl barley
3 tablespoons unsalted butter
1 tablespoon olive oil
1 shallot, minced
1 / 2 pound
white mushrooms, wiped with a soaked paper towel, trimmed, and sliced
2 cups Vegetable Stock or procured stock
2 teaspoons refreshing thyme or 1 / 4 teaspoon dried
1 bay leaf
Salt and recently flooring black pepper to style

1. Point a medium skillet above medium-substantial warmth. Incorporate barley and cook, stirring
usually, for 3 to 5 minutes, or right until barley is evenly toasted. Go barley to the
gradual cooker.
2. Incorporate butter and oil to the skillet. Every time butter melts, include shallot and mushrooms.
Cook, stirring normally, for 3 to 5 minutes, or until eventually mushrooms start out to melt.
Scrape mix into the sluggish cooker.
3. Increase stock, thyme, and bay leaf to the gradual cooker, and stir nicely. Cook upon Very low for 4
to 6 hrs or upon Substantial for 2 to 3 hrs, or until finally barley is smooth. Period to style with salt
and pepper, and provide warm.