Toasted Barley Pilaf with Mixed Mushrooms and Leeks

Ingredients

Servings

2 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

3 Tbsp

Unsalted Butter

1 cup

Pearl Barley

3 1/2 cups

Water

to taste

Kosher Salt

to taste

Ground Black Pepper

1/2 cup

Walnuts

4

Leeks

3 cups

Wild Mushrooms , thinly sliced

2 sprigs

Fresh Thyme

1 Tbsp

Sherry Vinegar

1

Lemon , halved, juiced, zested

2/3 cup

Parmesan Cheese , grated

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 (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 Ground Black Pepper (to taste) . Divide barley onto two plates, and top with walnuts and Parmesan Cheese (2/3 cup) . Enjoy!