step 1
Preheat oven to 350 degrees F (180 degrees C). On a baking pan, place Walnut (1/2 cup) in oven for 6-8 minutes, or until toasted.
step 2
While walnuts are toasting, remove the root from Leeks (4) with a chef's knife, and cut the remaining portion in half. Slice leeks into 1/2 inch pieces. Place in a small bowl, and submerge in water. Agitate leeks to remove dirt.
step 3
Drain liquid off, and reserve leeks. Once walnuts are toasted, remove form oven and set aside.
step 4
In a large saute pan over medium-high heat, add Unsalted Butter (1 Tbsp) and cook until the aroma is nutty, and the butter looks slightly amber in color. Remove from heat, and place cooked butter in a small kitchen bowl.
step 5
Using the same saute pan, add leeks, Unsalted Butter (1 Tbsp), Water (1 cup), Kosher Salt (to taste), and Simply Organic® Black Pepper (to taste). Place over medium-high heat and cook for 15-20 minutes, or until all the liquid evaporates. Leeks should be tender once the water evaporates.
step 6
While the leeks are cooking, prepare the Pearl Barley (1 cup). Heat a small-medium saucepot over medium heat. Add Unsalted Butter (1 Tbsp), then add pearl barley. Cook for 1 minute, stirring to ensure the grains toast evenly.
step 7
Add Water (2 1/2 cups), Kosher Salt (to taste), and Simply Organic® Black Pepper (to taste), and turn heat to high. Bring water to a boil, and lower heat to medium-low. Cover, and cook until tender, about 25-30 minutes. Remove from heat.
step 8
Add mixed Wild Mushrooms (3 cups) and Fresh Thyme (2 sprigs) to the pan with the leeks, and continue to cook over medium-high heat 4-5 more minutes while stirring. Whisk Sherry Vinegar (1 Tbsp), Lemon (1) juice, and lemon zest in the bowl of melted butter.
step 9
Once the mixed mushrooms and leeks have cooked, over medium-high heat, add cooked barley and lemon-butter mixture to pan. Cook 2-3 minutes, while stirring, to thoroughly incorporate. Remove pan from heat, discard fresh thyme.
step 10
Season with Kosher Salt (to taste) and Simply Organic® Black Pepper (to taste). Divide barley onto two plates, and top with walnuts and Parmesan Cheese (2/3 cup). Enjoy!
