An easy barley risotto flavored with leftover beer. Combined with mushrooms and roasted broccoli for a hearty weeknight dinner.
In a slow cooker, combine pearled barley, broth, thyme, oregano and beer. Cook on low for 4 hours, until most liquid has been absorbed.
When barley is cooked or almost done, preheat oven to 400°F. Toss diced broccoli with 1 tablespoon olive oil and place on a baking sheet. Roast for 30 to 40 minutes in the oven until slightly brown and florets are crisp.
Heat 1 tablespoon olive oil in a pan over medium heat. Add in onion, salt and pepper and stir well to combine. Cook 5 to 10 minutes, until fragrant and translucent. Add garlic and mushrooms and cook 3 to 5 minutes more.
Transfer onion and mushroom mixture to slow cooker. Stir in cheese and lemon juice until well combined with barley.
Stir in roasted broccoli, top with parsley and serve.