Creamy Barley With Courgette And Mushroom
Creamy Barley With Courgette And Mushroom
Recipe Courtesy of Trine Hahnemann from Scandinavian Comfort Food"Grains cooked this way are often compared to a risotto, but there is a difference in how much starch rice releases compared to barley, and so the finished texture is not the same.In Scandinavia, this creamy dish is a lot like the different porridges we eat. Porridge has been everyday food for centuries, and when I was growing up we had it for dinner once a week; often Monday would be porridge day in many households. It has become fashionable again, and in Copenhagen we even have a porridge restaurant called GR.D where they serve a lot of savoury dishes for dinner."-Trine Hahnemann
Servings
4
Ingredients
- 1 courgette (zucchini)
- 2 tablespoon extra virgin olive oil
- 7 ounce brown mushrooms
- 1 shallot, finely chopped
- 3 garlic cloves, finely chopped
- 1 tablespoon thyme leaves, chopped
- 1 1/3 cup barley
- 3 cup water
- 3 1/2 tablespoon butter
- 1 3/4 ounce parmesan cheese, grated, plus extra to serve
- sea salt and freshly ground black pepper
- chopped curly parsley, to serve
Directions
- Cut the courgette (zucchini) into 5-mm/¼-in dice. Heat the oil in a large, deep-sided frying pan, add the courgette dice and sauté until starting to brown.
- Clean the mushrooms and cut them into quarters. Add the mushrooms, shallot, garlic and thyme and sauté for 5 minutes, then add the barley and stir well.
- Let it cook for a few minutes then add the water with salt and pepper to taste. Let it simmer, covered, for 20–25 minutes over a low heat, stirring and checking now and then that the water has not all evaporated, adding a little more if necessary.
- When the barley is cooked, add the butter and Parmesan, check the seasoning and stir well.
- Serve right away, topped with extra grated Parmesan and some chopped parsley, with a salad on the side.