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, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, toasted barley pilaf with mixed mushrooms and leeks topped with manchego cheese and toasted walnuts. It is one of my favorites. This time, I am going to 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 well liked of recent trending foods in the world. It is easy, it is fast, it tastes yummy. It is appreciated by millions daily. 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’re fine and they look fantastic.

Toasted Barley Pilaf with Mixed Mushrooms and Leeks topped with Manchego Cheese and Toasted Walnuts. Leeks are cooked down until tender, then toasted barley and mixed mushrooms are added and mixed together with lemon-butter. Serve pilaf garnished with parsley leaves.

To begin with this recipe, we have to first prepare a few components. You can cook 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. Take 3 tbsp unsalted butter, divided into thirds
  2. Take 1 cup pearl barley
  3. Make ready 3 1/2 cup water, divided
  4. Get 1 Kosher salt, to taste
  5. Make ready 1 Black pepper, to taste
  6. Get 1/2 cup walnut pieces
  7. Make ready 4 leek bottoms
  8. Get 8 oz mixed mushrooms, thinly sliced
  9. Make ready 2 sprigs fresh thyme
  10. Get 1 tbsp sherry vinegar
  11. Get 1 lemon, zested, cut in half and juiced
  12. Prepare 2 oz Parmesan cheese, shaved

The liquid should be almost completely absorbed. Stir the pilaf to fluff the barley. This Barley Pilaf with Mushrooms is so delectably savory that you'll wonder why you've never made it before! This Barley Pilaf With Mushrooms is truly one of those side dishes that you just can't get enough of.

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!

I could honestly eat it as a main dish, and you'll probably want to as well after trying some! Sun Dried Tomato and Parmesan Crumbed Chicken Strips. Place the tray with potatoes and mushrooms underneath the fish to warm through. One-pan Creamy Mushroom Risotto Topped With Crispy Bacon. Finely slice the leeks, keeping all the dark green tops.

So that’s going to wrap this up with this exceptional food toasted barley pilaf with mixed mushrooms and leeks topped with manchego cheese and toasted walnuts recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!