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

Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, toasted barley pilaf with mixed mushrooms and leeks topped with manchego cheese and toasted walnuts. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Toasted Barley Pilaf with Mixed Mushrooms and Leeks topped with Manchego Cheese and Toasted Walnuts is one of the most popular of recent trending meals on earth. It is appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. Toasted Barley Pilaf with Mixed Mushrooms and Leeks topped with Manchego Cheese and Toasted Walnuts is something that I have loved my entire life. They are fine and they look wonderful.

Once walnuts are toasted, remove form oven and set aside. Divide barley onto two plates, and top with walnuts and parmesan cheese. DIRECTIONS Toast the barley - shaking the pan occasionally so it doesn't burn.

To get started with this particular recipe, we must first prepare a few components. You can have toasted barley pilaf with mixed mushrooms and leeks topped with manchego cheese and toasted walnuts using 12 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Toasted Barley Pilaf with Mixed Mushrooms and Leeks topped with Manchego Cheese and Toasted Walnuts:
  1. Get 3 tbsp unsalted butter, divided into thirds
  2. Prepare 1 cup pearl barley
  3. Take 3 1/2 cup water, divided
  4. Get 1 Kosher salt, to taste
  5. Get 1 Black pepper, to taste
  6. Take 1/2 cup walnut pieces
  7. Prepare 4 leek bottoms
  8. Make ready 8 oz mixed mushrooms, thinly sliced
  9. Make ready 2 sprigs fresh thyme
  10. Prepare 1 tbsp sherry vinegar
  11. Make ready 1 lemon, zested, cut in half and juiced
  12. Prepare 2 oz Parmesan cheese, shaved

Reviews for: Photos of Barley Pilaf with Mushrooms, Red Peppers. Creamy Butternut Squash Orzotto with Toasted Pecans. Serve immediately, topped with a sprinkling of toasted pecans and grated cheese, if desired. This crostini with sauteed mushrooms, mascarpone cheese and truffle salt just might be the best way to eat mushrooms.

Instructions to make 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!

For the crostini, smear some mascarpone cheese onto sliced and toasted bread then top with some of Previous Post: Roasted Leeks Recipe with Herbs de Provence Next Post. The mushrooms also add some nice meatiness to this dish. Ease: The barley takes a long time to cook but Add the mushrooms and bell pepper and season with salt and pepper. Add vegetables to cooked barley and stir gently to mix. Season with vinegar and more salt and pepper if necessary.

So that’s going to wrap it up with this special food toasted barley pilaf with mixed mushrooms and leeks topped with manchego cheese and toasted walnuts recipe. Thank you very much for your time. I am sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!