Barley and mushrooms. Not the typical combo you think of when thinking of baby food. But alas, it happens to be my little girl's all-time favorite meal.
We first discovered it last spring, when Olive was getting a little more adventurous in her eating. And lo and behold, it was a hit! Not only with Olive, but with anyone who happens to try it! We enjoy it so much that I made it as a side dish this past Thanksgiving. And I am making it for dinner tonight so I thought I would share the love!
So without further ado, I give you Barley & Mushrooms.
Barley & Mushrooms
(adapted from Cooking for Baby)
1/2 c. Pearl Barley
1 Tbs Unsalted Butter (I use 2 Tbs)
1 clove Garlic
2 c. finely chopped Cremini mushrooms (I use baby bellas)
1 c. Low sodium broth
1/3 c. water
salt and pepper to taste
1/8 tsp dried or 1/2 tsp minced fresh Thyme
1. In a dry saucepan over medium heat, toast the barley, stirring often, until it starts to brown. (about 4 minutes) Transfer to small bowl.
2. Melt butter over medium heat in same sauce pan. Add garlic and cook for about 1 minute. Add mushrooms and cook until they release their liquid (about 3 minutes). Stir in remaining ingredients and bring to a boil over high heat. Reduce heat to low and simmer for 30 minutes until barley is tender.