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Naked Barley with Mushroom Ragu

25 minutes prep
45 minutes active cooking
1 hour + 10 minutes total

Makes 6 - 8 servings

Grains like naked barley make great vehicles for most pasta sauces.

This simple mushroom ragu uses a technique called a dry sauté. Mushrooms are mostly water, and cooking them without any added oil drives most of it off. The mushroom flavor is concentrated and the mouthfeel becomes more firm.

What you'll need

Ingredients

For the shopping list

1 pound of

brown or white mushrooms, sliced

2-3 cloves of

garlic, chopped

From our shop

$8 - Gaston - Oregon

Substitute Tuality Purple Karma or Purple Valley Barleys

On sale!

$25.50 - Abruzzo - Italy

Pollinaria Organic

$11 - Athens - Greece

Wild Thyme Flowers

$8 - Pantelleria - Sicily

Oregano

$7 - India

Cubeb Peppercorns

$5 - Olhão - Portugal

Fine Sea Salt

$6 - Yolo Valley - California

Crushed Tomatoes

Substitute whole tomatoes, but crush them with your hands before adding

$9 - Reggio-Emilia - Italy

Parmigiano Reggiano

Equipment

From the kitchen

1

Large Sauce Pan + Lid

1

Heavy Skillet

1

Chef Knife

1

Cutting Board

Measuring Spoons

What you'll have to do

Step 1

Put 1/2lb of barley into a pot with a lid, stir in a good pinch of sea salt, and add enough water to cover the grain by a couple of inches. Bring to a boil, reduce the heat, cover, and simmer for at least 45 minutes, adding water as needed to keep the barley covered. Keep tasting and when it’s slightly soft but still chewy, remove from the heat and drain.

Step 2

Make the ragu while the barley is simmering. Heat a heavy skillet and add the 1lb of sliced mushrooms. Cook over medium heat, stirring occasionally, in the dry skillet, turning frequently, until nicely browned and most of the liquid is gone, about 15-20 minutes.

Step 3

Add a healthy glug (3-4 tablespoons) of olive oil, the 10-12 crushed thyme flowers, 1 teaspoon of oregano, a pinch of the freshly ground pepper, and the 2-3 chopped garlic cloves. Sprinkle with a good pinch of salt and cook for about a minute. Add the can tomatoes, reduce the heat, and simmer for about 10 minutes. Taste and add salt if needed.

Step 4

Top the cooked barley with the ragu. Serve with grated Parmigiano Reggiano.

Shop this recipe

Rice & Grains

Migration Barley

Ayers CreekGaston - Oregon
$8
Purple Karma Barley
Rice & Grains

Purple Karma Barley

Tuality Plains Great GrainsForest Grove - Oregon
$7
Purple Valley Barley
Rice & Grains

Purple Valley Barley

Tuality Plains Great GrainsForest Grove - Oregon
$7
Crushed Tomatoes
Pasta & Tomatoes

Crushed Tomatoes

Bianco di NapoliYolo Valley - California
$6
Wild Thyme Flowers
Salt, Herbs, & Spices

Wild Thyme Flowers

Daphnis and ChloeAthens - Greece
$11
Oregano
Salt, Herbs, & Spices

Oregano

Francesco RafaelePantelleria - Sicily
$8
Fine Sea Salt
Salt, Herbs, & Spices

Fine Sea Salt

NectonOlhão - Portugal
$5
Cubeb Peppercorns
Salt, Herbs, & Spices

Cubeb Peppercorns

Brady WeberIndia
$7
On sale!
Pollinaria Organic
Olive Oil

Pollinaria Organic

PollinariaAbruzzo - Italy
$25.50
$34

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