Mushroom Barley with Caramelized Onions

Easy, quick and delicious - this was an attempt to vary Titus' favorite dish: risotto. It's sort of a barley risotto, and it's absolutely great. I know it doesn't look like much, but really, the flavor makes up for it.

You can eat it like we did, on its own, or as a side dish for perhaps a chicken breast or a steak.

Mushroom Barley with Caramelized Onions
serves 2

1 yellow onion, chopped
1 tsp sugar
200 g mushrooms, diced
1 garlic clove, minced
1/2 tsp salt
250 ml barley (I use a quick-cook kind)
500 ml water
1 bouillon cube (chicken), or concentrated chicken stock
olive oil

I use my Le Creuset dutch oven for this dish - use any pot that has a close-fitting lid and that's good for frying.

Start by frying the onion in some olive oil for about 5 minutes on medium heat. Add the sugar and fry until the onion is caramelized - a few more minutes. Set aside in a bowl.

Heat some more olive oil, and fry the mushrooms with garlic and salt until the mushrooms have released their liquid. Set aside, in the same bowl as the onions.

Combine the barley, water and bouillon cube in the pot. Bring to a boil, cover with a lid and lower the heat - cook until the barley is soft. (Mine took about ten minutes, but you have to follow the instructions on your package.) Add the mushrooms and onions, and season with more salt and black pepper.

Recipe in Swedish:
Korn-otto med svamp och karamelliserad lök