Barley Bake With Mushrooms

• 200 red onions (finely chopped)
• 15 g dried mushrooms (porcini and oyster)
• 100 g chestnut mushrooms (sliced)
• 250 g carrots (diced)
• 2 garlic cloves (minced)
• 2 tablespoons olive oil
• 150 g barley
• 100 g leeks (sliced)
• 1 12 liters vegetable stock (hot)
• 12 teaspoon white pepper
• 28 g sage (roughly chopped)
• 4 sprigs lemon thyme
• 175 ml ruby port

1. method one:.
2. preheat oven to gas mark 6, reconstitute the dried mushrooms in a little hot water for 10 minutes.
3. place all ingredients into a large casserole dish with tight fitting lid mix well, place in oven and cook for about 1- 1hr 30 hour until barley and carrots are cooked.
4. Check on it every so often in case it needs a little more water.
5. Under the same principle this can be cooked in a slow cooker, reduce the hot stock by 1/4 pint.
6. method 2:.
7. preheat oven to gas mark 6, reconstitute the dried mushrooms in a little hot water for 10 minutes.
8. heat oil in heavy based oven hob to oven casserole dish fry onions for 5 min on medium heat , add garlic and barley stir well, add port deglaze pan.
9. add all other ingredients, inclduidng dried musrooms and their soaking water.
10. place in oven for approximately 1 hour, checking occasionally that there is enough water) at this point add pheasant on rack in casserole dish (if cooking with pheasant) barley mix will take approximately 1- 1 1/2 hour to cook.
11. serve on own as a risotto maybe with some parmesan or with roast meat or sausages.

red onions, mushrooms, mushrooms, carrots, garlic, olive oil, barley, leeks, vegetable stock, white pepper, sage, thyme, port

Taken from www.food.com/recipe/barley-bake-with-mushrooms-407532 (may not work)