Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, barley and mushroom dish - healthy & vegan!. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
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.
Barley and Mushroom Dish - Healthy & Vegan! is one of the most well liked of recent trending meals in the world. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look wonderful. Barley and Mushroom Dish - Healthy & Vegan! is something that I have loved my whole life.
To get started with this particular recipe, we have to first prepare a few components. You can have barley and mushroom dish - healthy & vegan! using 11 ingredients and 6 steps. Here is how you cook it.
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
- Get 2 cup barley (I use 1 cup long-grain and 1 cup round/pearled)
- Make ready 4 tbsp vegetable oil (olive/canola)
- Make ready 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
- Get 2 cup fresh or canned button mushrooms, sliced
- Make ready 1 salt and pepper to taste
- Take 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.
Steps 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!
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