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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
  • 3 garlic cloves, crushed
  • 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, combine the stock and 2 cups (500ml) water. Bring to a boil, then reduce heat to low and let it gently simmer.
  • In a food processor, combine basil, pine nuts, ¼ cup parmesan, 1 garlic clove, and half the rocket. Pulse until finely chopped. With the processor running, slowly pour in ¼ cup (60ml) oil until well combined. Add seasoning to taste.
  • In a large deep frying pan over high heat, heat the remaining oil. Cook the mushrooms together, stirring occasionally, for 5 minutes or until they turn golden brown. Transfer to a heatproof bowl.
  • Saute the leek and remaining garlic in the pan for 3 minutes until the leek softens. Mix in the barley, then add a ladleful of stock. Stir and let the stock absorb. Gradually add the rest of the stock, stirring occasionally, for 30 minutes until the barley is tender and the liquid is absorbed. Fold in the mushroom, half of the sour cream, and remaining parmesan. Season to taste.
  • Spoon barley mixture into individual bowls. Drizzle with pesto, a dollop of sour cream, and sprinkle with extra parmesan, as desired. Garnish with the leftover rocket and enjoy.

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