Favourite Son requested a copy of this recipe after he popped in for dinner one night – so it must be good!
A great way to use Pearl Barley in a healthy comfort food recipe.
|Mushroom&Barley Feed Your Inner Cook|
|Mushrooms for the Barley Risotto by Feed Your Inner Cook|
Preparation 10 minutes
Cooking 1 hour - 1 1/4 hours (most of that is stirring a simmering pan)
Serves 4 – 5 . Great next day for leftovers
Handful Pine-Nuts - dry toast in the pan beforehand. Remove and reserve for garnish
Splash Australian Olive Oil
500 gram mushrooms halved – swiss browns if possible
2 onions finely sliced
2 cloves garlic – crushed
10 gram dried porcini mushrooms – soaked in warm water, removed and sliced. Save the soaking water but discard any grit in the bottom of bowl
Dash of dried Chilli flakes (to your taste)
2 teaspoons Dijon Mustard
1 ¼ cups Pearl Barley – rinse well and drain
Thyme leaves – approx. from 8 stalks (or use 1 teaspoon dried) OR rosemary leaves
1 cup white wine
1 cup hot water
1 litre Chicken Stock OR if vegetarian use the Massel Brand “chicken Style” stock
150 gram Kale – leaves pulled off stalks then leaves finely chopped
½ - 1 cup freshly Grated Parmesan cheese (to your taste)
Small handful parsley – finely chopped
Splash of red wine vinegar OR squeeze lemon juice just before serving
Salt and Pepper to taste
Dry roast the pinenuts. Reserve for garnish at end.
Heat a little olive oil in a pan and cook mushrooms, stirring, approx. 4 mins. Remove and set aside.
Then add a splash more oil to the pan and soften the onions
Add the garlic, porcini, porcini water (without grit), the mustard, chilli, drained Barley and thyme. Cook for a couple of minutes until combined.
Gently pour in the stock, water and wine. Bring to a simmer. Reduce heat to medium low, just simmering, and cook approx. 35 – 50 minutes. Liquid needs to be absorbed and the barley must be soft to eat.
You may need a add a little more stock or hot water if it is evaporating before being cooked or use a lid to cover for part of the cooking time.
Add the kale and cook approx. 5 mins until tender.
Return the pre-cooked mushrooms and mushroom juices and stir to warm through.
Stir through the grated parmesan.
Taste and add salt and pepper to your taste
Just before serving sprinkle over the chopped parsley
Squeeze a little lemon juice or a splash of the vinegar over.
Taste again and check the seasonings.
Finally, scatter over the pinenuts and serve.