Pearl barley with mushrooms
Pearl barley with mushrooms is a hearty dish featuring tender pearl barley, savoury mushrooms, and a vibrant homemade arugula and basil pesto. Simple to prepare, it makes for a nourishing meal, complementing the chewy barley texture with creamy sour cream.
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.
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!
Pearl barley with mushrooms FAQ:
Pearl barley should be cooked for about 35-40 minutes in simmering vegetable broth until it is tender and absorbs most of the liquid. Make sure to check for doneness and drain any excess liquid if necessary.
Yes, you can substitute quinoa or farro for pearl barley, but cooking times may vary. Check package instructions for the best results with the specific grain you choose.
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in a skillet or microwave, adding a splash of broth if needed to maintain moisture.
Mushrooms such as cremini, button, or shiitake would work well in this recipe. Choose whichever variety you prefer for their flavor and texture.
To make this dish vegan, simply replace the sour cream with a dairy-free alternative, such as cashew cream or coconut yogurt, and ensure that any pesto used is vegan-friendly by omitting cheese.
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.
Nutrition per serving
4 ServingsCalories 390kcal
Protein 12g
Carbohydrates 60g
Fiber 11g
Sugar 6g
Fat 33g
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