Mushroom, Kale And Barley Pilaf

Mushrooms are almost fat-free, low in calories and give this vegan pilaf a robust flavour.

The ingredient of Mushroom Kale And Barley Pilaf

• 15g dried porcini mushrooms
• 250ml 1 cup boiling water
• 2 tsp 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 massel vegetable liquid stock
• 125ml 1 2 cup water
• 80g trimmed kale stems removed chopped
• 350g mixed mushrooms quartered
• 2 tbsp chopped walnuts lightly toasted

The Instruction of mushroom kale and barley pilaf

• preheat oven to 200c 180c fan forced 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
• add the barley stock porcini 1 2 cup reserved porcini liquid and water stir to combine and bring to the boil reduce heat to low simmer covered stirring occasionally for 30 35 minutes or until stock has absorbed and barley is al dente
• meanwhile line a baking tray with baking paper place mixed mushrooms on prepared tray and spray lightly with oil roast for 15 minutes or until golden set aside
• add the kale and half the mixed mushrooms to the barley mixture cook stirring until kale just wilts season sprinkle with the walnuts and remaining mixed mushrooms

Nutritions of Mushroom Kale And Barley Pilaf

fatContent: 285 844 calories
saturatedFatContent: 9 grams fat
carbohydrateContent: 1 grams saturated fat
sugarContent: 33 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 11 grams protein
sodiumContent: n a

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