Hey everyone, it is John, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, barley and mushroom dish - healthy & vegan!. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Barley and Mushroom Dish - Healthy & Vegan! is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. They’re nice and they look wonderful. Barley and Mushroom Dish - Healthy & Vegan! is something that I have loved my whole life.
This barley and mushroom casserole recipe is great for those days when you just want something a little different. As a main course, it is perfect for a vegetarian meal. Even if you aren't vegetarian, this barley casserole great for Meatless Mondays, or any day you just want to eat a little less meat. In a saucepan, saute onion and mushrooms in butter until tender.
To begin with this particular recipe, we have to prepare a few components. You can have barley and mushroom dish - healthy & vegan! using 11 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Barley and Mushroom Dish - Healthy & Vegan!:
- Prepare 6 dried Shitake mushrooms
- Make ready 3/4 cup dried mushrooms of your choice (Porcini, Chanterelle, Cremini etc)
- Prepare 1 1/2 cup boiling water
- Prepare 2 cup barley (I use 1 cup long-grain and 1 cup round/pearled)
- Make ready 4 tbsp vegetable oil (olive/canola)
- Take 2 large onions, diced
- Prepare 2 clove garlic, minced
- Get 1 tbsp rub (date honey) - you can use honey or omit this, but I find rub works best
- Make ready 2 cup fresh or canned button mushrooms, sliced
- Prepare 1 salt and pepper to taste
- Take 1 1/2 cup boiling water
Nutritious cooked pearl barley makes a hearty and healthy salad when paired with mushrooms and herbs. 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.
Instructions 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!
Think of this salad as an amped up cold barley risotto. It makes a great side dish or even a nutritious main. This healthy mushroom barley soup skips the beef in favor of a vegetarian meal with real body, texture, and depth of flavor. And it uses simple ingredients: mushrooms, vegetables, and pearl barley. But a a few things make all the difference in this mushroom-lovers barley soup.
So that’s going to wrap this up with this exceptional food barley and mushroom dish - healthy & vegan! recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
