Pearl barley with mushrooms
Savor the earthy flavors of this delightful Pearl Barley with Mushrooms recipe. Made with hearty pearl barley, fresh mushrooms, and a savory pesto of basil, arugula, pine nuts, and garlic, this dish is cooked in rich vegetable broth and finished with a touch of olive oil and creamy sour cream. Perfect for a wholesome lunch or dinner. Try it today!
Cook time 40 min
Prep time 10 min
Ingredients:
4 cups vegetable broth1/2 cup basil leaves
1/3 cup pine nuts
2 garlic cloves
5 cups arugula
1/3 cup olive oil
1 cup mushrooms
1 leek
1 cup pearl barley
1/3 cup sour cream
Pearl barley with mushrooms is a delightful and wholesome dish that combines the chewy texture of barley, the savory taste of mushrooms, and the vibrant flavors of homemade arugula and basil pesto. This recipe is both nutritious and satisfying, perfect for a hearty meal.
Instructions:
- In a food processor or blender, combine the basil leaves, pine nuts, garlic cloves, and arugula.
- Blend until finely chopped.
- With the motor running, slowly add the olive oil in a steady stream until the mixture is smooth and emulsified.
- Set aside the pesto sauce.
- In a large pot, bring the vegetable broth to a boil.
- Add the pearl barley to the boiling broth.
- Reduce the heat to low, cover the pot, and simmer for about 35-40 minutes, or until the barley is tender and has absorbed most of the liquid.
- If needed, drain any excess liquid. Set the cooked barley aside.
- While the barley is cooking, clean and slice the mushrooms.
- Clean and thinly slice the leek.
- In a large skillet or pan, heat a bit of olive oil over medium heat.
- Add the sliced leeks and cook for about 3-4 minutes until they begin to soften.
- Add the mushrooms to the skillet and cook for an additional 5-7 minutes, or until the mushrooms are tender and have released their juices.
- Season with salt and pepper to taste.
- Add the cooked barley to the skillet with the mushrooms and leeks.
- Stir well to combine.
- Add the pesto sauce to the mixture and gently stir until everything is well coated with the pesto.
- Stir in the sour cream, mixing well until it is fully incorporated and the dish is creamy.
- Serve the pearl barley with mushrooms immediately.
- Enjoy this delicious, hearty, and healthy dish as a main or side dish.
Tips:
- Toast the pine nuts in a dry skillet over medium heat for 2-3 minutes before adding them to the pesto for extra flavor.
- Finely chop the leek and mushrooms for even cooking and better distribution in the dish.
- Cook the pearl barley ahead of time, if needed, and store it in the fridge for up to 3 days.
- Adjust the consistency of the pesto by adding more olive oil if it is too thick.
- Garnish with additional basil leaves or a sprinkle of pine nuts for an extra touch of presentation.
- Taste and adjust seasoning with salt and pepper according to your preference.
Enjoy your delicious pearl barley with mushrooms, a flavorful and nutritious meal that's sure to impress. The fresh pesto and the earthiness of the mushrooms complement each other beautifully, making this dish a delightful choice for any occasion. Bon appétit!
Nutrition per serving
4 ServingsCalories 390kcal
Protein 12g
Carbohydrates 60g
Fiber 11g
Sugar 6g
Fat 33g
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