Barley Pub Menu Recipe

Rinse and toast barley

Rinse the pearled barley under cold running water until water runs clear. Drain well. Heat a dry medium saucepan over medium heat, add the drained barley and toast, stirring constantly, 2–3 minutes until nutty and slightly fragrant.

Add stock, water and bay leaf to the saucepan. Bring to a gentle boil, then reduce heat to low, cover and simmer for 25–30 minutes, or until barley is tender but still slightly chewy. Remove bay leaf and season with 1 tsp sea salt. Keep warm.

While barley cooks, heat olive oil and butter in a large wide sauté pan over medium heat until butter foams. Add diced onion, carrot, and celery. Season lightly with a pinch of salt and sauté, stirring occasionally, until vegetables are softened and translucent, about 6–8 minutes.

Add minced garlic and fresh thyme to the pan and cook 1 minute more until aromatic, taking care not to burn the garlic. Stir in chopped parsley (reserve a little for garnish).

Push the aromatics to the side of the pan and add the sliced mushrooms in a single layer. Increase heat to medium-high and allow mushrooms to sear without stirring for 2 minutes to develop color, then stir and continue cooking until mushrooms release their liquid and it evaporates, about 5–7 minutes total.

Deglaze the pan with 1/2 cup dry white wine (or extra stock) scraping up browned bits from the bottom. Let the wine reduce by half, about 2–3 minutes.

Stir in the cooked barley and any accumulated juices into the mushroom–vegetable mixture. Add frozen peas and lemon zest. Stir to combine and gently heat through 2–3 minutes.

Stir in grated Parmesan (or cheddar) and heavy cream or crème fraîche if using. Adjust seasoning with remaining 1/2 tsp salt (if needed) and 1/2 tsp black pepper. Heat just until cheese melts and mixture is creamy, about 1–2 minutes. If mixture seems dry, add up to 1/4 cup warm stock to loosen to desired consistency.

Taste and adjust acidity or brightness with additional lemon zest or a squeeze of lemon if desired. Spoon into bowls, sprinkle with reserved chopped parsley or chives, and serve warm.