Baked Barley with Mushrooms

by Danka Jandric February 04, 2026

This hearty, comforting, flavour-packed dish showcases the nutty richness of pearled naked barley, a wholesome and nutritious alternative to rice. Naturally high in fibre and full of slow-release energy, barley gives this dish a satisfying bite and depth that pairs beautifully with earthy mushrooms and fragrant thyme. Most of the cooking happens in the oven, making it an easy yet impressive option for gatherings. Serve as a standalone main with a crisp green salad or as a side alongside roasted meats.

Serves 4 as a main or 6 as a side dish.

Ingredients

50g Dried Porcini Mushrooms
2 tbsp Olive Oil
1 Medium Red Onion, finely chopped
1 Garlic Cloves, crushed
1 tsp Dried Thyme
500g Fresh Mushrooms, chopped + any extra for topping the dish, if wanted (keep these whole, or roughly sliced)
250g Pearled Naked Barley
400ml Hot Vegetable or Chicken Stock (plus extra if needed)
3 tbsp Crème Fraiche
Salt and Pepper, to taste
Optional: Fresh Herbs, for serving

Method

Soak the porcini mushrooms in 300ml boiling water for 15-20 mins. Strain and keep the soaking liquid. Chop the porcini.
Heat oil in a large, oven-safe pan or casserole dish. Sauté the onion until soft. Add garlic and thyme and cook for 1-2 mins.
Stir in the fresh mushrooms and cook until softened and lightly browned. Add chopped porcini. Season with salt & pepper.
Stir in the barley. Pour in the porcini soaking liquid and vegetable stock. Bring to a simmer.
Cover tightly with foil or a lid. Bake at 200°C (180°C fan) C for 40-45 min, until the barley is tender.
Remove the foil or lid, stir in crème fraîche, and return to the oven uncovered for 10-15 minutes to crisp up at the top and edges.
Optional: Just before serving, cook the extra mushrooms in a hot pan in some butter, scatter on top of the baked barley and finish with a sprinkle of chopped herbs.

Also in Recipes for Pulses, Grains, Seeds, Flakes, Flour, Ferments...

Aubergine Author: Peter Grant Fava Beans Main Meal Persian Recipe Split Fava Beans Stew Vegan Vegetarian

Khoresh Bademjan

June 03, 2026

A deeply comforting Persian-inspired aubergine stew made with naked fava beans instead of yellow split peas, and preserved lemon in place of black lime. Rich tomato, silky aubergine, warm spices, and sharp salty citrus combine to create a rustic, homestyle dish.

Aubergine Author: Peter Grant lentils Levantine Main Meal Olive Green Lentils Palestinian Pomegranate Molasses Stew Tahini Vegan

Rummaniyeh: Lentil & Aubergine Stew with Pomegranate & Tahini

May 26, 2026

Vibrant and comforting Palestinian Rummaniyeh combines olive green lentils and charred aubergine with the deep tang of pomegranate molasses and the silkiness of tahini. A perfect vegan main served with flatbread.

Author: Isabella Palmer Baking Cake Camelina Seeds Teatime Vegetarian Wrinkled Pea Flour

Seedy Vanilla Cake with Wrinkled Pea Flour

May 25, 2026

A uniquely nutty and tender-crumbed vanilla cake featuring Hodmedod's wrinkled pea flour and toasted camelina seeds. Perfect for teatime or served with fruit and crème fraîche.

Looking for our trade website?

Spill the beans!

Get in touch at hello@hodmedods.co.uk or 01986 467567

Things sometimes go wrong but we'll always do our best to put it right. Please contact us to let us know if there's any problem with an order.

For further details please see our Terms of Service, Returns, Refunds and Exchanges Policy and Privacy Policy.

By signing up, you agree to receive marketing emails. Please see our Privacy Policy for more details.

Registered in England and Wales as Hodmedod Ltd, The Studios, London Road, Brampton, Beccles, Suffolk, NR34 8DQ, UK; company number 08151811.