I have always enjoyed side dishes that are low maintenance so I can put my time into other things. This dish is filling enough to also be a vegetarian main dish.
3 tablespoons butter
1 onion, diced
2 cloves garlic, minced
1 pound sliced mushrooms
1 cup pearled barley
2 3/4 cups chicken broth
1/2 teaspoon dried thyme
salt and pepper to taste
Preheat the oven to 350 degrees.
In a dutch oven, over medium heat, melt the butter. Sauté the onion, garlic, and mushrooms for 5 minutes. Add the barley and cook 2 minutes. Add the chicken broth and thyme. Bring to a boil. Cover and place the dutch oven into the preheated oven. Cook 60-70 minutes without peeking or stirring.
When you first open the dutch oven all of the mushrooms will be on top. Stir and top with parsley.