Serves 4-6

Ingredients

• 1/4 cup extra virgin olive oil
• 1 small shallot, minced
• 1 lb. fresh Chantarelle, Shiitake, Lobster or Cremini, thinly sliced
• 1 garlic clove, minced or grated
• 1 tbsp. pimento or paprika
• 2 sprigs fresh rosemary
• Salt and pepper to taste
• 2 cups naked (hull-less) barley
• 1 cup grated Parmigiano-Reggiano or Pecorino Romano
• 3 tbsp. fresh flat-leaf parsley, finely chopped
• 8 cups water

Directions

Heat the oven to 375 degrees. Heat the olive oil in a large ovenproof pot over medium heat and saute the shallots for 3 minutes. Add the mushrooms and cook for five to 8 minutes, or until the mushrooms are tender. Add the garlic and cook for 1 minute, then stir in the paprika, rosemary, and 8 cups water. Bring to a simmer, season with salt and pepper and stir in the barley.