This dish is delicious and makes for a lovely supper or dinner party dish. Pearl barley has a lovely nutty texture and is full of fibre, slow releasing energy as well as vitamins and minerals, especially B-vitamins.
125 g pearl barley
1 onion, finely chopped
2 cloves of garlic, crushed
2 tsp of coconut oil
10 g organic butter
850 ml vegetable stock
225 g mixed wild mushrooms (such as shiitake, chestnut and oyster)
100 g spinach leaves
10 sage leaves, shredded (sage has a strong flavour so if it's not to your liking, use parsley instead)
40 g parmesan cheese, grated
Sea salt and pepper
Heat one teaspoon of coconut oil in a pan. Once melted, add the onion, shallot and garlic and soften for approximately 10 minutes (until cooked but not brown).
Rinse the pearl barley, then turn up the heat, add the pearl barley, stock, salt and pepper and simmer for approximately 25-30 minutes until the barley is tender. Stir in the spinach leaves enough to wilt them.
Meanwhile, wipe (don’t wash) the mushrooms and thickly slice. In a frying pan, melt one tsp of coconut oil with the butter and, when the butter starts to foam, fry the mushrooms until they start to brown.
Remove from the heat and add to the pearl barley mixture along with the cheese and sage. Check the seasoning.
To serve, plate up and sprinkle with some extra grated cheese.
* Serve with some crispy green leaves for some added crunch.
** Make sure that you don’t wash the mushrooms as they are like sponges and will get really soggy.