Baked Barley with Onions and Mushrooms – an anchor to my day

Dinner is an anchor to my day. Even when my husband is gone on a business trip, I must have a serious and satisfying meal at the end of my day. It gives me something to look forward to during the day. It starts the evening on the right foot.

Sometimes when my husband travels, we here at home resort to frozen pizza or scrambled eggs; peanut butter toast or Jimmie Johns; cheese and crackers or chips and salsa - -- alright, let me be honest - - sometimes I stand at the fridge randomly eating out of various containers... but these foods don’t anchor me down. These meals (NON-meals, really)  leave me dissatisfied; wanting more.

I am currently in a ‘barley phase’ – I made the most awesome Barley Porcini Mushroom soup (recipe here)  last week and also Vegetable Barley soup. (recipe on the back of the barley box).  Last night I baked it. So good.

Sautee lots of onions and mushrooms in a bit of olive oil. Add in 1 C barley and continue sautéing for about 10 minutes. Season liberally with salt and pepper.  Add 3 C boiling vegetable broth. Cover and bake at 350 degrees for about 45 – 60 minutes.

I ate mine with sautéed zucchini and a tiny bit of leftover homemade pizza sauce.  Talk about an anchor meal.