Barley and Chanterelles with Gruyère

Cook the Barley

1. Bring water to a boil in a bot of salted water. (Check your package's instructions for how much water to use. It's usually 3 cups of water for 1 cup of dry barley).

2. Add 1 cup of barley and boil until water bubbles vigorously.

3. Reduce heat to a simmer so it's gently bubbling. Cover with a lid, and cook until the barley is chewy and tender (about 30 minutes).

4. In the meantime, soak the dried chanterelles in very hot water until they're soft and pliable (15 to 20 minutes), then drain and chop. Strain the soaking liquid through a paper towel or paper coffee filter to remove grit, and set liquid aside.

5. In a skillet, sizzle onion and garlic in a little of the strained soaking liquid, add salt, sherry, and the reconstituted mushrooms over medium heat. Stir frequently until the onions are translucent and soft, the mushrooms have released their moisture, and the sherry has evaporated (about 6 to 8 minutes).

6. Remove from heat and add parsley and olive oil. Mix in the barley and grated Gruyère.