The PERFECT Summer to Fall transition meal. Warm and cozy but also bright and flavorful! Sorta like risotto but BETTER! The sweetness of the fresh corn balances the savory, creamy, parmesany mushrooms and barley and it is just so GOOD! Must Try!


1 shallot, diced
5-6 crimini mushrooms, diced
1/4t thyme
2 small/1 large ear of corn, kernels removed
2 garlic cloves, minced
1/2c barley
1/2c white wine (sub broth)
1 1/2c broth or water
2T milk
1/4c parmesan, divided 3T+1T

1 bundle of broccolini or asparagus

2T chives, chopped (use whatever herbs you have on hand, basil and dill would be good here too)


Saute shallot, mushrooms and thyme in a little butter and/or olive oil and a small pinch of salt and pepper for 3-4 minutes, until soft. Add the barley and let it toast and start to turn a little brown. Then dump in garlic and corn and stir until fragrant. Deglaze the pan with the wine, scraping the brown bits off the bottom of the pan. Pour in broth, (OPTIONAL: use the back of your knife to scrape out the remaining corn pulp from the ears), add a pinch of salt, bring to a boil and reduce to a simmer for 15-20 minutes until just about all the liquid is absorbed and the barley is cooked through. Stir in the milk and let it bubble for a minute. Turn off the heat, sprinkle in 3T of parmesan and stir it all together until the cheese has melted in.

Bring a big pot of water to a boil with 1/2-1t salt. Drop the broccolini in and let it boil for 2-3 minutes. Drain then plate it up with the barley.

Top with remaining parmesan, chives and fresh cracked black pepper.


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