Mushroom Barley ‘Risotto’

Serves 2

mushroom barley risotto


2 TB pine nuts

½ cup pearl barley

2 cups low-sodium vegetable stock

350g mixed mushrooms (or simply use black mushrooms)

2 cloves garlic, peeled and finely chopped

1 TB tamari

20g rocket (large handful)

freshly cracked black pepper lemon wedges


To make

Toast the pine nuts in a hot, dry pan. Keep half for garnishing the dish at the end and chop the other half. Set aside.

Cook the pearl barley in the vegetable stock over a medium heat until done. Stir in the chopped portion of the pine nuts.

In the meantime, dry-fry the mushrooms in a large wok. It will not be necessary to add any liquid as they will release their own juices. Allow them to caramelise, adding the chopped garlic halfway through cooking.

Combine the cooked barley-nut mixture with the caramelised mushrooms and stir in a large handful of rocket, combining it all and causing the rocket to wilt. Season with freshly ground black pepper. Add the tamari and adjust the seasoning with additional tamari if you feel it necessary.

Remove from the heat and divide between two bowls. Scatter over the reserved toasted pine nuts and top with a little extra rocket (and any pretty mushrooms you may have set aside).

Serve with lemon wedges which should be generously squeezed over the dish.