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RECIPE
12 INGREDIENTS10 STEPS1hr

Toasted Barley Pilaf with Mixed Mushrooms and Leeks

4.8
4 Ratings
Treat yourself with this beautiful Fall inspired dish. Leeks are cooked down until tender, then toasted barley, and mixed mushrooms are added and mixed together with lemon-butter. Recipe by Chef Robert Lupo.
Toasted Barley Pilaf with Mixed Mushrooms and Leeks Recipe | SideChef
Treat yourself with this beautiful Fall inspired dish. Leeks are cooked down until tender, then toasted barley, and mixed mushrooms are added and mixed together with lemon-butter. Recipe by Chef Robert Lupo.
PeachDish
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PeachDish
Southern-infused and internationally-inspired meals mailed to your home.
http://www.peachdish.com
1hr
Total Time
$11.88
Cost Per Serving

Ingredients

US / METRIC
Servings:
2
Serves 2
3 1/2 cups
Water
to taste
1/2 cup
Walnuts
4
Leeks
8 oz
Wild Mushrooms , thinly sliced
2 sprigs
1 Tbsp
Sherry Vinegar
1
Lemon , halved, juiced, zested
2/3 cup
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Nutrition Per Serving

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CALORIES
1317
FAT
44.5 g
PROTEIN
52.9 g
CARBS
176.8 g

Cooking Instructions

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Step 1
Preheat oven to 350 degrees F (180 degrees C). On a baking pan, place Walnuts (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 Ground 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 Ground 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 (8 oz) 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 Ground Black Pepper (to taste) . Divide barley onto two plates, and top with walnuts and Parmesan Cheese (2/3 cup) . Enjoy!
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Nutrition Per Serving
Calories
1317
% Daily Value*
Fat
44.5 g
57%
Saturated Fat
16.8 g
84%
Trans Fat
0.0 g
--
Cholesterol
64.4 mg
21%
Carbohydrates
176.8 g
64%
Fiber
47.5 g
170%
Sugars
22.6 g
--
Protein
52.9 g
106%
Sodium
589.2 mg
26%
Vitamin D
0.1 µg
0%
Calcium
548.1 mg
42%
Iron
98.4 mg
547%
Potassium
835.2 mg
18%
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