Pearl Barley with Mushrooms and Thyme

Pearl Barley with Mushrooms and Thyme

Bring pearl barley with mushrooms and thyme to the table for something different alongside a drink. The recipe balances flavour and texture using straightforward techniques and measured ingredients. Serves 6. Have everything ready before you start, follow the cooking and cooling times below, and pour a small glass of Brown Ale when the food is ready.

Ingredients

Serves 6

• 200 g pearl barley

• 700 ml vegetable stock

• 300 g mushrooms, sliced

• 1 onion, diced

• 2 tbsp olive oil

• 2 tsp thyme

• 1 tbsp lemon juice

• 15 g parsley, chopped

Instructions

1. Rinse barley and simmer in stock for 30–40 minutes until tender with a gentle bite. Add water if needed.

2. Soften onion in half the oil for 8 minutes and remove.

3. Heat remaining oil and fry mushrooms for 8 minutes until liquid evaporates. Add thyme for 1 minute.

4. Drain excess stock from barley and toss with mushrooms, onion, lemon juice and parsley. Serve warm.

Serving Suggestions

Serve alongside a grilled, roasted or vegetarian main, allowing the stated number of side portions. Bring to the table warm or chilled as directed in the method, rather than leaving it out for long periods.

Pairing Tips

Start with Brown Ale. Nutty, gently caramelised malt picks up roasted flavours and warm spices without the sharpness of a heavily hopped beer. Serve a modest measure so the drink supports the food. An alcohol-free beer in a similar style is also an option; choose one with a comparable balance of sweetness and bitterness.