Toasted Barley Pilaf with Mixed Mushrooms and Leeks topped with Manchego Cheese and Toasted Walnuts. Be the first to review this recipe. Add barley to mushrooms and season with salt, thyme, and pepper to taste. If you like barley, try this simple yet delicious vegetarian barley pilaf made with mushrooms and seasoned with rosemary.
Brie topped with warm spiced honey and toasted walnuts is the perfect addition to your cheese plate or served by itself as an appetizer.
Just before serving, toast some walnuts and make the warm spiced honey.
In a small saucepan, combine honey with crushed red pepper flakes and a pinch of salt.
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 achieve that.
Ingredients of Toasted Barley Pilaf with Mixed Mushrooms and Leeks topped with Manchego Cheese and Toasted Walnuts
- 🢂 3 tbsp of unsalted butter, divided into thirds.
- 🢂 1 cup of pearl barley.
- 🢂 3 1/2 cup of water, divided.
- 🢂 1 of Kosher salt, to taste.
- 🢂 1 of Black pepper, to taste.
- 🢂 1/2 cup of walnut pieces.
- 🢂 4 of leek bottoms.
- 🢂 8 oz of mixed mushrooms, thinly sliced.
- 🢂 2 of sprigs fresh thyme.
- 🢂 1 tbsp of sherry vinegar.
- 🢂 1 of lemon, zested, cut in half and juiced.
- 🢂 2 oz of Parmesan cheese, shaved.
The Best Manchego Cheese Appetizers Recipes on Yummly Blackberry Cornbread Pancakes and A Summer Camping Guide. Serve pilaf garnished with parsley leaves. Top with goat cheese, walnuts and cut beets.
instructions Toasted Barley Pilaf with Mixed Mushrooms and Leeks topped with Manchego Cheese and Toasted Walnuts
- 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..
- 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..
- 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..
- 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..
- Divide the barley onto two plates, and top with walnuts and Parmesan cheese. Enjoy!.
Season with a pinch of salt and freshly cracked pepper. A healthy side of steamed green beans and mushrooms is finished with crunchy, toasted almonds. All Reviews for Green Beans with Mushrooms and Toasted Almonds. A dear friend shared this recipe with me years ago. My family enjoys it with meat dishes as a substitute for potatoes.
