Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, barley and mushroom dish - healthy & vegan!. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Barley and Mushroom Dish - Healthy & Vegan! is one of the most popular of current trending foods on earth. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. Barley and Mushroom Dish - Healthy & Vegan! is something which I have loved my entire life. They are nice and they look fantastic.
This Barley side dish recipe combines barley with leeks and mushrooms. This barley side dish recipe is a healthy, meatless side dish. This recipe comes together quickly, is tasty and uses a grain that you can feel good about.
To get started with this recipe, we have to prepare a few ingredients. 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!:
- Get 6 dried Shitake mushrooms
- Get 3/4 cup dried mushrooms of your choice (Porcini, Chanterelle, Cremini etc)
- Take 1 1/2 cup boiling water
- Prepare 2 cup barley (I use 1 cup long-grain and 1 cup round/pearled)
- Prepare 4 tbsp vegetable oil (olive/canola)
- Get 2 large onions, diced
- Prepare 2 clove garlic, minced
- Make ready 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
- Prepare 1 1/2 cup boiling water
Mushrooms and barley are a match made in culinary heaven. Mushrooms and barley are a match made in culinary heaven. Best known for their pairing in comforting soups, they make an equally good duo in this hearty side dish, embellished with lots of onion and fresh dill. Let cool; store airtight and chill.
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!
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. Barley is cooked in the rice cooker, then tossed with baby bella mushrooms, spinach, garlic, and herbs. It's a delicious and easy side dish!
So that is going to wrap it up for this exceptional food barley and mushroom dish - healthy & vegan! recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
