Mushroom and Walnut Barley

This seasonal dish can be made in 30 minutes and adapted however you like. its smoky, earthy and totally inexpensive, a true comfort recipe. 

Serves 4 

Nutritional information:

Kcals per portion: 240

Protein: 5.1g

Fats: 9.5g

Carbs: 31.9g

Fibre: 6.1g

Ingredients

• 1 diced white onion

• 2 large garlic cloves, minced

• 2 tsp groundnut oil

• 1 tbsp Worcestershire sauce

• 1 tsp sweet smoked paprika

• 1 tbsp fresh thyme and rosemary

• 300g chestnut mushrooms, sliced

• 150g dried pearl barley

• 500ml vegetable stock

• 1 tbsp single cream

• 30g walnuts (20g crushed, 10g for garnish)

• Salt and pepper

  
  

Method

1. Make sure to use a wide, shallow pan with a lid.

2. Add the groundnut oil to a medium hot pan, add the onion and fry until the edges go a bit crispy and golden.

3. After around 5 minutes, add your mushrooms and Worcestershire sauce.

4. Once these have sweat down and softened and some of the liquid has evaporated, mince in the garlic and add the smoked paprika and herbs.

5. Give it a stir then add your pearl barley, making sure it is well coated in all the dry flavours.  

6. Pour in the stock, add your crushed walnuts and cover the pan on a simmer for 20 minutes, stirring half way.              

7. Once all the stock is absorbed and the barley is soft and chewy, turn off the heat and add your cream.

8. Give it a final season with plenty of pepper and serve with walnuts and thyme.

Mimi's tip: This makes 4 and tastes even better the next day! You can freeze this as long as you reheat thoroughly before eating again. This can be a light supper or you can add some chicken to bulk it out with some rocket on the side. Enjoy!

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