Mushroom, Kale and Barley Pilaf

Mushrooms are almost fat-free, low in calories and give this vegan pilaf a robust flavour. This is a great go-to quick vegan meal and is super tasty.

This recipe makes 4 servings

Equipment: oven, heatproof bowl, chopping board, chefs knife, saucepan

Total Time: 45 minutes

 

INGREDIENTS:

  • 15g dried porcini mushrooms
  • 250ml (1 cup) boiling water
  • 2 teaspoon extra virgin olive oil
  • 1 leek, trimmed, thinly sliced
  • 2 celery sticks, finely chopped
  • 2 garlic cloves, crushed
  • 220g (1 cup) pearl barley, rinsed
  • 500ml (2 cups) vegetable liquid stock
  • 125ml (1/2 cup) water
  • 80g trimmed kale, stems removed, chopped
  • 350g mixed mushrooms, quartered
  • 2 tablespoons chopped walnuts, lightly toasted

 

METHOD:

Preheat oven to 200C/180C fan. Place porcini mushrooms in a heatproof bowl and cover with boiling water. Set aside for 10 minutes to soak. Drain, reserving liquid. Finely chop mushrooms.

Heat oil in a large saucepan over medium heat. Add leek and celery. Cook, stirring, for 5 minutes or until softened. Add garlic. Cook, stirring, for 1 minute or until aromatic.