Mushroom & Dill Barley

Name: Mushroom & Dill Barley
Total time: 70 min
Yield: 2 servings
Ingredients: 180 g Pearl barley; 350 g Cremini mushrooms; 120 g Onion; 2 cloves Garlic; 2 tbsp Olive oil; 750 ml Vegetable stock; 150 g Frozen peas; 10 g Fresh dill; 0.5 whole Lemon; 0.25 tsp Salt; 0.25 tsp Black pepper

Dill and browned mushrooms brighten a hearty dairy-free barley bowl with green peas.

70 minutes · Easy · 2 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Pearl barley180 g
Cremini mushrooms350 g
Onion120 g
Garlic2 cloves
Olive oil2 tbsp
Vegetable stock750 ml
Frozen peas150 g
Fresh dill10 g
Lemon0.5 whole
Salt0.25 tsp
Black pepper0.25 tsp

Quantities describe recipe usage, not package sizes.

Allergen notes

Barley (gluten); check stock for celery and other allergens

Method

Build the base

Wash the fresh produce. Dice the onion and finely chop the garlic. Heat 1 tablespoon oil in a saucepan over medium heat. Soften the onion for 6 minutes, add the garlic for 1 minute, then stir in the rinsed barley.

Simmer the grain

Add the stock, bring to a simmer and cook partly covered for 35–45 minutes, stirring occasionally, until the barley is tender and the liquid is creamy rather than soupy. Add small splashes of tap water if it dries out before becoming tender.

Brown the mushrooms

Meanwhile slice the mushrooms. Heat the remaining oil in a large frying pan over medium-high heat and cook the mushrooms in two batches for 6–8 minutes each, until browned and their liquid has evaporated.

Finish

Stir the peas into the barley and simmer for 4 minutes. Fold in the mushrooms, chopped dill, lemon juice, salt and pepper. Rest for 2 minutes, then spoon into two bowls.

Use a vegetable stock labelled vegan; mushroom browning gives this bowl depth without cream.

Ratings & comments

Loading reviews…