It’s just heavenly…the way the slowly-cooked pearls of barley gently release their creaminess during hours of simmering, the way the mushrooms meld in with the Parmigiano, the way each silky spoonful and al dente bite satisfies and nourishes.
Heat olive oil in in a large pot over medium-high heat, the saute onion until nearly translucent. Add garlic and continue to cook, stirring, until garlic is softened and fragrant. Stir in pearled barley to coat with oil and let roast 1-2 minutes, stirring occasionally. Add wine and let boil until reduced by half, then add salt, pepper, basil flakes, and chicken broth (or water, if using).
Simmer barley on very low heat for 2-3 hours, stirring occasionally, until barley is tender (it will still have an al dente bite to it, thanks to the hearty exterior). Alternatively, cook 45 minutes over medium-low heat, stirring more frequently.
While barley is cooking, clean and chop mushrooms into a small dice. When barley is nearly done, add mushrooms and continue cooking until mushrooms are done.
When barley is finished cooking, stir in 1/4 cup grated parmesan and check seasoning, adding more salt and pepper as needed.
Serve sprinkled with finely chopped fresh parsley and pass around the extra Parmigiano at the table.
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this is one of the best things I’ve ever eaten, which is doubly surprising since I’m not the biggest fan of pearled barley. but this convinced me otherwise! earthy, rich, and creamy, but still with a bite to it – as close to perfect as it gets.
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