Hello everybody, it is Jim, welcome to our recipe page. Today, we’re going to make a distinctive dish, barley and mushroom dish - healthy & vegan!. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Our inspiration for this recipe comes from mushroom-barley soup. It's a wonderful side dish alternative to the usual potatoes or rice. Pearl barley is barley that has been polished to remove its outer hull and layers of bran.
Barley and Mushroom Dish - Healthy & Vegan! is one of the most favored of current trending foods in the world. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look fantastic. Barley and Mushroom Dish - Healthy & Vegan! is something that I have loved my whole life.
To get started with this particular recipe, we have to first prepare a few components. You can cook barley and mushroom dish - healthy & vegan! using 11 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Barley and Mushroom Dish - Healthy & Vegan!:
- Make ready dried Shitake mushrooms
- Prepare dried mushrooms of your choice (Porcini, Chanterelle, Cremini etc)
- Make ready boiling water
- Make ready barley (I use 1 cup long-grain and 1 cup round/pearled)
- Prepare vegetable oil (olive/canola)
- Make ready large onions, diced
- Make ready garlic, minced
- Take rub (date honey) - you can use honey or omit this, but I find rub works best
- Prepare fresh or canned button mushrooms, sliced
- Take salt and pepper to taste
- Prepare boiling water
The grains are cooked to that perfect chewy consistency, while the zesty vinaigrette adds so much flavour. Think of this salad as an amped up cold barley risotto. It makes a great side dish or even a nutritious main. I've made Barley Risotto, ditching the traditional arborio rice for a heartier texture, and I've also used barley in chilled dishes, like in this Tomato Cucumber Barley Salad.
Steps to make Barley and Mushroom Dish - Healthy & Vegan!:
- In medium bowl, soak dried mushrooms in 1 1/2 cups of boiling water (this water will be used for cooking). In separate bowl place barley, rinse and leave to soak (this water is not part of the recipe and will be discarded).
- Heat large, deep pan on medium heat, add oil, onions and garlic and fry till golden. Add rub for extra caramelization and fry for one more minute.
- Coarsely chop soaked dried mushrooms, reserve liquids. Add all (soaked and fresh) mushrooms to pan and saute till tender and slightly browned. Boil additional 1 1/2 cups of water to be used shortly.
- Drain barley (discard water) and add to pan. Saute 1-2 minutes. Season with salt and pepper to taste.
- Add 3 cups boiling water to pan (from kettle and from mushrooms). Stir and bring to a boil. Cover pot, reduce heat to very low and leave to cook for 25-30 minutes, until cooked but still chewy.
- Turn off heat and leave covered for another 5 minutes. Fluff up barley and serve warm. Enjoy!
Today this little grain is served as a warm salad of sorts, with mushrooms, spinach, plenty of fresh herbs, and a little extra. In a saucepan, saute onion and mushrooms in butter until tender. Add water, bouillon, salt and pepper; mix well. bring to a boil. Saute mushrooms, onions, and garlic in olive oil. When tender, add barley, water and boullion.
So that’s going to wrap it up for this special food barley and mushroom dish - healthy & vegan! recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
