Barley & Mushrooms from the Cooking for Baby book.
I made barley & mushrooms with hopes that Drew would not like it so that I could eat all the leftovers! This is a very adult flavor and would go great as a side dish steak or chicken. But alas, he gobbled up every last bite!
1/2 cup pearl barley
1 Tbsp butter
1 clove of garlic, minced
6 oz cremini mushrooms, finely chopped (about two cups)
1 cup low sodium broth (I used chicken)
1/3 cup of water
1/4 tsp salt
1/8 tsp pepper
1/8 tsp thyme (I used dried)
In a dry saucepan, over medium heat, toast the barley. Make sure to stir it often. Cook until brown, about three minutes. Transfer it to a bowl. In the same saucepan, over medium heat, melt the butter. Add the garlic and cook until it is aromatic, about one minute. Stir in the mushrooms and cook until tender, about three minutes. Stir in the toasted barley, stock, water, salt, pepper and thyme. Bring the mixture to a boil over high heat, reduce heat to medium-low, cover and simmer until barley is tender; about 30-35 minutes.
*Make sure to watch this. I didn't pay that much attention and it ran out of liquid, making much of the barley stick and burn. Luckily I was able to salvage enough of it. Just add more water if need be.
Depending on your child's age and ability, serve it as is or puree it (adding water) for a coarse puree. It will refrigerate (in an airtight container) for up to 3 days.
Barnes, Lisa. Cooking for Baby. Gold Street Press, page 65.