Hey everyone, it’s Drew, welcome to my recipe site. Today, I will show you a way to make a special dish, barley and mushroom dish - healthy & vegan!. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Barley and Mushroom Dish - Healthy & Vegan! is one of the most popular of recent trending foods in the world. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions every day. Barley and Mushroom Dish - Healthy & Vegan! is something that I’ve loved my entire life. They are fine and they look fantastic.
How to make Barley and Mushroom Soup, a Healthy Soup Recipe by Sridevi Jasti on Vibrant Living. Check the Health Food tips on Vibrant Living Channel. Barley plus mushrooms equals tasty delicious.
To get started with this particular recipe, we must first 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!:
- Make ready 6 dried Shitake mushrooms
- Take 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)
- Take 4 tbsp vegetable oil (olive/canola)
- Take 2 large onions, diced
- Get 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
- Get 1 salt and pepper to taste
- Prepare 1 1/2 cup boiling water
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. Mushrooms and barley are a match made in culinary heaven. Mushrooms and barley are a match made in culinary heaven.
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 Baked Barley with Mushrooms is a "set it and forget it" side dish that is bursting with flavor and ultra filling. Vegetable broth instead of chicken to keep it vegetarian, a dash of thyme because thyme and mushrooms are made for each other, and a handful of fresh parsley at the end for a pop of color. Let cool; store airtight and chill. Place in a pan with stock, water and rosemary. Learn how to make Barley with mushrooms and onions & see the Smartpoints value of this great recipe.
So that is going to wrap it up for this exceptional food barley and mushroom dish - healthy & vegan! recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
