Serves 4 People

  • 1 LB of Pearl Barley
  • 1 Large Onion
  • 1 Peeled Carrot
  • Half-Pound Smoked Bacon
  • 3 Sprigs of Thyme
  • 1 Head Trumpet Mushrooms
  • 2 Bay leaves
  • Sage for garnish
  • 2 TBS Butter
  • ¼ Cup Shaved Parmesan Cheese
  • ¼ Cup of Chicken Stock
  • ½ Cup Red Wine Jus or Beef Bouillon


Wash the barley thoroughly. Place in a heavy bottom pan, with the carrot, bay leaf and half the onion, thyme, cover with water and place on the stove. Bring to a simmer. While waiting for the barley to cook, finely dice the other half of the onion, and cut the bacon into lardons (small batons), and trim the mushrooms.

While the barley is cooking it will absorb a lot of the water so keep adding liquid as needed until cooked, around 35-40 mins. When cooked, place the barley in a colander and discard the onion, carrot, thyme and bay leaf.

In a new pan, add a little of the butter and sauté the bacon for a few minutes, then add the onions and mushrooms. Add the barley, chicken stock and red wine jus, mixing thoroughly. Simmer until liquid has almost completely reduced. At the last minute, add half the cheese and mix thoroughly; add the rest of the butter, so that it’s nice and creamy. Adjust seasoning, spoon onto the plate, and sprinkle with the parmesan cheese. Garnish with the sage leaves.