Mushroom, Kale and Barley Pilaf
Preheat oven to 200C/180C fan forced. Place porcini mushrooms in a heatproof bowl and cover with boiling water. Set aside for 10 minutes to soak. Drain, reserving liquid. Finely chop mushrooms.
- Cook1 h 20 min
- Total1 h 20 min
- Serves2
- LevelIntermediate
Ingredients
- 15g dried porcini mushrooms
- 250ml (1 cup) boiling water
- 2 tsp. extra virgin olive oil
- 1 leek, trimmed, thinly sliced
- 2 celery sticks, finely chopped
- 2 garlic cloves, crushed
- 220g (1 cup) pearl barley, rinsed
- 500ml (2 cups) Massel vegetable liquid stock
- 125ml (1/2 cup) water
- 80g trimmed kale, stems removed, chopped
- 350g mixed mushrooms, quartered
- 2 tbsps. chopped walnuts, lightly toasted
Method
- Preheat oven to 200C/180C fan forced. Place porcini mushrooms in a heatproof bowl and cover with boiling water. Set aside for 10 minutes to soak. Drain, reserving liquid. Finely chop mushrooms.
- Heat oil in a large saucepan over medium heat. Add leek and celery. Cook, stirring, for 5 minutes or until softened. Add garlic. Cook, stirring, for 1 minute or until aromatic.
- Add the barley, stock, porcini, 1/2 cup reserved porcini liquid and water. Stir to combine and bring to the boil. Reduce heat to low. Simmer, covered, stirring occasionally, for 30-35 minutes, or until stock has absorbed and barley is al dente.
- Meanwhile, line a baking tray with baking paper. Place mixed mushrooms on prepared tray and spray lightly with oil. Roast for 15 minutes or until golden. Set aside.
- Add the kale and half the mixed mushrooms to the barley mixture. Cook, stirring, until kale just wilts. Season. Sprinkle with the walnuts and remaining mixed mushrooms.
