This vegetarian (and vegan, if leaving off the feta) dish is great as a main meal or as a starter/side if you reduce the portion size. It’s well balanced and filling. It’s also good at room temperature, so good for office lunches or picnics!
500g Portabello mushrooms, wiped clean and sliced
250g sliced white mushrooms
250g dried barley, rinsed
2 cloves garlic
1 tsp olive oil
1/4 cup pine nuts
3-4 tsp vegetable bouillon
1 lemon, quartered
optional: crumbled feta cheese to serve
In a large pot, cook the barley according to the instructions on the package (usually boiling for around 45 minutes). Season the water with the bouillon. (should taste almost like soup)
Heat a large skillet over medium heat. Once hot, add the pine nuts and keep moving them around with a wooden spoon until they are toasted and light brown in colour. Remove from the pan and set them aside.
Add a tsp of olive oil to the skillet. Add the garlic and fry for 30 seconds. Add the portabello mushrooms. Cook for around 7-8 minutes, or until the liquid starts to evaporate. Add the white mushrooms and cook, stirring frequently, until all of the liquid has evaporated. Season with salt, and squeeze 1/4 lemon juice over the mushrooms. Stir to combine.
To serve, add a couple of spoonfuls of barley to the centre of a plate/bowl. Top generously with mushrooms. Sprinkle with pine nuts and with the feta cheese, if using. Serve with additional lemon wedges.