Easiest Method to Producing Perfect Toasted Barley Pilaf with Mixed Mushrooms and Leeks topped with Manchego Cheese and Toasted Walnuts

Hi buddy, back with us in the most complete receipes internet site. If you are searching for pleasing Toasted Barley Pilaf with Mixed Mushrooms and Leeks topped with Manchego Cheese and Toasted Walnuts recipe, you are now at the right place. We only serve excellent Toasted Barley Pilaf with Mixed Mushrooms and Leeks topped with Manchego Cheese and Toasted Walnuts recipe which will make your dish like a professional chef’s.

Toasted Barley Pilaf with Mixed Mushrooms and Leeks topped with Manchego Cheese and Toasted Walnuts

We hope you got insight from reading it, now let’s go back to toasted barley pilaf with mixed mushrooms and leeks topped with manchego cheese and toasted walnuts recipe. To make toasted barley pilaf with mixed mushrooms and leeks topped with manchego cheese and toasted walnuts you need 12 ingredients and 5 steps. Here is how you cook that.

Here are the ingridients that are needed to prepare a tasty Toasted Barley Pilaf with Mixed Mushrooms and Leeks topped with Manchego Cheese and Toasted Walnuts:

  1. You need 3 tbsp of unsalted butter, divided into thirds.
  2. You need 1 cup of pearl barley.
  3. Provide 3 1/2 cup of water, divided.
  4. Take 1 of Kosher salt, to taste.
  5. Provide 1 of Black pepper, to taste.
  6. Take 1/2 cup of walnut pieces.
  7. Get 4 of leek bottoms.
  8. Use 8 oz of mixed mushrooms, thinly sliced.
  9. Prepare 2 of sprigs fresh thyme.
  10. Use 1 tbsp of sherry vinegar.
  11. You need 1 of lemon, zested, cut in half and juiced.
  12. You need 2 oz of Parmesan cheese, shaved.

Done with the ingridients? Below are the instructions on preparing Toasted Barley Pilaf with Mixed Mushrooms and Leeks topped with Manchego Cheese and Toasted Walnuts:

  1. Preheat oven to 350o F. On a baking pan or cookie sheet, place walnuts in the oven for 6-8 minutes or until lightly toasted. While the walnuts are toasting, remove the root from each leek with a chef’s knife, and cut the remaining portion in half. Slice the leeks into 1/2-inch pieces; place in a small bowl, and submerge in water. Agitate the leeks to remove the dirt from the layers; drain liquid off and reserve leeks. Once the walnuts are toasted, remove from oven, and set aside..
  2. In a large sauté pan over medium-high heat, add 1 tablespoon butter 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. Using the same large sauté pan, add leeks, the remaining tablespoon of butter, 1 cup of water and a pinch of salt and pepper. Place over medium-high heat and cook for about 15-20 minutes, or until all the liquid has evaporated and the leeks are tender..
  3. While the leeks are cooking prepare the barley. Heat a small-medium saucepot over medium heat. Add 1 tablespoon butter, then add barley. Cook for 1 minute, stirring to ensure the grains toast evenly. Add 2 1/2 cups of water, a pinch of salt and pepper, and turn the heat to high. Bring the water to a boil, and lower heat to medium-low. Cover, and cook until tender, about 12-15 minutes. Once the barley has absorbed the liquid, remove from heat, and reserve..
  4. Add mushrooms and thyme to the pan with the leeks, and continue to cook over medium-high heat for 4-5 more minutes while stirring. Add the sherry vinegar, lemon juice and lemon zest to the bowl of melted butter, and whisk to combine. Once the mushrooms and leeks have cooked, over medium-high heat, add cooked barley and lemon-butter mixture to pan. Cook for 2-3 minutes while stirring to thoroughly incorporate. Remove pan from heat, remove thyme sprigs from pan, and discard. Season with salt and pepper..
  5. Divide the barley onto two plates, and top with walnuts and Parmesan cheese. Enjoy!.

Finely slice the leeks, keeping all the dark green tops. Put in a colander and rinse well under running water, then set aside to drain. Crumble the feta and toss this along with the garlic-nut mix, the mint and lemon juice and zest into the freekeh. Taste and correct the seasoning, then serve at room. Chocolate Frosted Almond Butter Toast with Banana.

A recipe is a good story that finishes with a good meal. If you find this site helpful Sharing this web site to your mates is the deal Hope that your Toasted Barley Pilaf with Mixed Mushrooms and Leeks topped with Manchego Cheese and Toasted Walnuts makes your day joyful.

Leave a Comment