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How to make Pearl barley with mushrooms and pesto

Yield = 4
Prep time: 0:10
Cook time: 0:40
Total time: 0:50

Ingredients

  • 4 cups (1L) salt-reduced vegetable stock
  • 1/2 cup basil leaves
  • 1/4 cup (40g) pine nuts, toasted
  • 1/3 cup (25g) parmesan, finely grated (or vegetarian hard cheese)
  • 3 garlic cloves, crushed
  • 120g pkt Coles Brand Australian Baby Rocket
  • 1/3 cup (80ml) olive oil
  • 200g Swiss brown mushrooms, thickly sliced
  • 200g cup mushrooms, thickly sliced
  • 1 leek, pale section only, thinly sliced
  • 1 1/2 cups (300g) pearl barley
  • 1/3 cup (80g) light sour cream
  • Finely grated parmesan, extra (optional), to serve

Method

  • Step 1 Combine the stock and 2 cups (500ml) water in a large saucepan over high heat. Bring to the boil. Reduce heat to low and hold at a gentle simmer.
  • Step 2 Meanwhile, place the basil, pine nuts, ¼ cup of the parmesan, 1 garlic clove and half the rocket in a food processor and process until finely chopped. With the motor running, add ¼ cup (60ml) of the oil in a thin, steady stream until incorporated. Season.
  • Step 3 Heat the remaining oil in a large deep frying pan over high heat. Cook the combined mushroom, stirring, for 5 mins or until golden brown. Transfer to a heatproof bowl.
  • Step 4 Add the leek and remaining garlic to the pan. Cook, stirring, for 3 mins or until leek softens. Add the barley and stir to combine. Add a ladleful of the stock and stir to combine. Cook, stirring occasionally, until the stock is almost absorbed. Add the remaining stock, in batches, stirring occasionally, for 30 mins or until liquid is absorbed and barley is tender. Add the mushroom, half the sour cream and remaining parmesan and stir to combine. Season.
  • Step 5 Divide barley mixture among serving bowls. Top with pesto, remaining sour cream and extra parmesan, if desired. Serve with remaining rocket.