This recipe can be found on p. 139 of his cookbook.
- 2 tbsp extra virgin olive oil
- 10 to 16 ounces fresh shiitake or button mushrooms, stemmed (for the shiitakes) and roughly chopped
- 2 medium carrots, sliced
- 3/4 cup pearled barley
- Salt and pepper
- 1 bay leaf
- Optional: Chopped parsnips, sweet potatoes, or potatoes (stir in after cooking the carrots and mushrooms)
In a large pot over medium-high heat, add the olive oil and heat. Add the mushrooms and carrots. Cook until they begin to brown, 10 minutes. Add the barley and cook about 5 more minutes. Sprinkle with salt and pepper.
Add the bay leaf and 6 cups water (or stock). Bring to a boil, then lower the heat to a simmer and cook until the barley is tender, about 20-30 minutes.
Serving size: 4