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.