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Recipe Detail Page
Barley Porridge with Balsamic Mushrooms
Winter 2015
For a quick breakfast, you can cook the barley overnight in a slow cooker so it’s ready for you first thing in the morning. Also, substituting almond or rice milk for the milk, and nutritional yeast for the Parmesan, will easily make this dish vegan and dairy-free.
Serves 4
2 cups (500 mL) pearl barley
6 cups (1.5 L) Easy Vegetable Broth (recipe follows)
Kosher salt
2 tbsp (30 mL) good-quality olive oil, plus more for garnish
8 cremini mushrooms, sliced, approx. 4½ oz (140 g)
1 clove garlic, minced
2 tbsp (30 mL) balsamic vinegar
Freshly ground pepper
1 cup (250 mL) milk
¼ cup (60 mL) freshly grated
Parmesan cheese, plus more for garnish
1 Combine barley with broth and 1 tsp (5 mL) salt in a medium saucepan and bring to a boil over high heat. Reduce heat and simmer until tender, 45 to 60 minutes. Remove from pan and allow to cool slightly.
2 Meanwhile, heat olive oil in a large skillet over medium-high heat. Add mushrooms; sauté until beginning to brown, about 3 minutes. Stir in garlic. Reduce heat to medium; cover and cook until mushrooms are tender, stirring occasionally, about 3 minutes. Add balsamic vinegar, season with salt and pepper and stir to combine.
3 In a medium saucepan, combine 4 cups (1 L) cooked barley with 1 cup (250 mL) milk and bring to a boil over medium-high heat. Reduce heat to a low boil, add Parmesan and mushrooms (saving some for garnish) and stir to combine. Taste, then season with salt and pepper as required. Garnish with mushrooms, more Parmesan and a drizzle of olive oil. Serve immediately.
Serves 4
EASY VEGETABLE BROTH
This is a very simple yet flavourful broth that is really easy to make and use in a variety of recipes.
2 celery stalks, halved
2 medium carrots, unpeeled and halved
1 medium onion, halved
5 to 10 whole black peppercorns
2 bay leaves
4 whole cloves garlic
10 cups (2.5 L) water
1 Combine all the ingredients in a large stockpot. Bring to a boil. Reduce heat, and simmer uncovered for 30 minutes. Strain and discard vegetables. Allow stock to cool, and refrigerate for up to 4 days.
Makes 8 cups (2 L)
