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Pearl barley with mushrooms and pesto
Pearl barley with mushrooms and pesto
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Elevate your risotto with pearl barley for a delicious twist.
Ingredients:
  • 1l vegetable stock
  • 125.00 ml basil leaves
  • 40g pine nut
  • 25g parmesan
  • 120g pkt Baby Rocket
  • 80ml olive oil
  • 200g Swiss brown mushrooms, thickly sliced
  • 200g cup mushrooms, thickly sliced
  • 1 leek, pale section only, thinly sliced
  • 300g pearl barley
  • 80g sour cream
  • Finely grated parmesan, extra (optional), to serve
Instructions:
  • In a large saucepan over high heat, merge the stock and 2 cups (500ml) water. Allow it to come to a boil, then lower the heat to maintain a gentle simmer.
  • In a food processor, combine basil, pine nuts, ¼ cup Parmesan, 1 garlic clove, and half of the rocket. Process until finely chopped. With the processor running, slowly pour in ¼ cup of oil until well blended. Season with salt and pepper.
  • In a large deep frying pan over high heat, heat the remaining oil. Saute the mixed mushroom for 5 minutes, stirring occasionally, until golden brown. Transfer to a heatproof bowl.
  • Combine the leek and remaining garlic in the pan and sauté for 3 minutes until the leek softens. Mix in the barley, then pour in a ladleful of stock. Stir occasionally until the stock is almost absorbed. Gradually add the remaining stock, stirring occasionally, and cook for 30 minutes until the barley is tender. Fold in the mushroom, half the sour cream, and remaining parmesan. Season to taste.
  • Distribute barley mixture evenly into bowls. Garnish with pesto, the rest of the sour cream, and additional parmesan as desired. Serve with extra rocket on the side.

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