Pearl Barley with Two Mushrooms
Inspired by techniques from NYT Cooking.
Browned shiitake and chestnut mushrooms simmered with pearl barley and finished with parsley.
Always check the labels of the products you use.
Method
- 1
Brown. Fry the shiitake in the oil over medium heat 8-10 min, stirring now and then, until browned at the edges.
- 2
Wilt. Add the chestnut mushrooms, salt and pepper, cover and cook on low 5 min until they release their juice.
- 3
Simmer. Stir in the barley and water, cover and simmer on medium-low 35-40 min until the barley is plump and tender and the liquid is absorbed; add a splash of water if it dries out first.
- 4
Finish. Stir through most of the parsley and scatter the rest on top.
Storage
Keep covered in the fridge for up to 3 days; reheat with a splash of water. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Why it's healthy
- Total fat: 17.1 % of energy (limit ≤ 30%)
- Saturated fat: 2.6 % of energy (limit < 10%)
- Free sugars: 0 % of energy (limit < 10%)
- Salt: 0.78 g (limit ≤ 1.7 g)
- Fibre or fruit & veg: 10.2 g fibre / 150 g veg (limit ≥ 3.1 g fibre or 80 g fruit & veg)
Per serving, worked out from the nutrition table against our WHO-based rule. Not endorsed by WHO.
Equipment
- large deep frying pan or casserole with lid
- wooden spoon
- sieve
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 247 kcal |
| Protein | 9.2 g |
| Carbohydrate | 45.7 g |
| of which sugars | 3.6 g |
| of which free sugars | 0 g |
| Fat | 4.7 g |
| of which saturates | 0.7 g |
| Fibre | 10.2 g |
| Salt | 0.78 g |
Protein per 100 kcal
3.7 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
