Recipe of Favorite Toasted Barley Pilaf with Mixed Mushrooms and Leeks topped with Manchego Cheese and Toasted Walnuts

Hey everyone, it’s Jim, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, toasted barley pilaf with mixed mushrooms and leeks topped with manchego cheese and toasted walnuts. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Toasted Barley Pilaf with Mixed Mushrooms and Leeks topped with Manchego Cheese and Toasted Walnuts is one of the most well liked of current trending foods in the world. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. They are fine and they look fantastic. Toasted Barley Pilaf with Mixed Mushrooms and Leeks topped with Manchego Cheese and Toasted Walnuts is something that I have loved my entire life.

Great recipe for Toasted Barley Pilaf with Mixed Mushrooms and Leeks topped with Manchego Cheese and Toasted Walnuts. Treat yourself with this beautiful Fall inspired dish. Leeks are cooked down until tender, then toasted barley and mixed mushrooms are added and mixed together with lemon-butter. Bring to a boil; then turn down heat to a bare simmer.

To begin with this recipe, we must prepare a few ingredients. You can cook toasted barley pilaf with mixed mushrooms and leeks topped with manchego cheese and toasted walnuts using 12 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Toasted Barley Pilaf with Mixed Mushrooms and Leeks topped with Manchego Cheese and Toasted Walnuts:

1. Prepare 3 tbsp unsalted butter, divided into thirds
2. Make ready 1 cup pearl barley
3. Get 3 1/2 cup water, divided
4. Prepare 1 Kosher salt, to taste
5. Take 1 Black pepper, to taste
6. Make ready 1/2 cup walnut pieces
7. Take 4 leek bottoms
8. Take 8 oz mixed mushrooms, thinly sliced
9. Prepare 2 sprigs fresh thyme
10. Prepare 1 tbsp sherry vinegar
11. Take 1 lemon, zested, cut in half and juiced
12. Make ready 2 oz Parmesan cheese, shaved

Directions In a large saucepan over medium heat melt the butter and add the olive oil. Add the barley and cook, using a wooden spoon to stir until evenly coated with the melted oil and butter. Add Alfredo sauce, roasted red peppers, peas, and Italian seasoning; mix well. Spoon mixture into the prepared casserole.

Steps to make Toasted Barley Pilaf with Mixed Mushrooms and Leeks topped with Manchego Cheese and Toasted Walnuts:

1. Preheat oven to 350o F. On a baking pan or cookie sheet, place walnuts in the oven for 6-8 minutes or until lightly toasted. While the walnuts are toasting, remove the root from each leek with a chef’s knife, and cut the remaining portion in half. Slice the leeks into 1/2-inch pieces; place in a small bowl, and submerge in water. Agitate the leeks to remove the dirt from the layers; drain liquid off and reserve leeks. Once the walnuts are toasted, remove from oven, and set aside.
2. In a large sauté pan over medium-high heat, add 1 tablespoon butter and cook until the aroma is nutty, and the butter looks slightly amber in color. Remove from heat, and place cooked butter in a small kitchen bowl. Using the same large sauté pan, add leeks, the remaining tablespoon of butter, 1 cup of water and a pinch of salt and pepper. Place over medium-high heat and cook for about 15-20 minutes, or until all the liquid has evaporated and the leeks are tender.
3. While the leeks are cooking prepare the barley. Heat a small-medium saucepot over medium heat. Add 1 tablespoon butter, then add barley. Cook for 1 minute, stirring to ensure the grains toast evenly. Add 2 1/2 cups of water, a pinch of salt and pepper, and turn the heat to high. Bring the water to a boil, and lower heat to medium-low. Cover, and cook until tender, about 12-15 minutes. Once the barley has absorbed the liquid, remove from heat, and reserve.
4. Add mushrooms and thyme to the pan with the leeks, and continue to cook over medium-high heat for 4-5 more minutes while stirring. Add the sherry vinegar, lemon juice and lemon zest to the bowl of melted butter, and whisk to combine. Once the mushrooms and leeks have cooked, over medium-high heat, add cooked barley and lemon-butter mixture to pan. Cook for 2-3 minutes while stirring to thoroughly incorporate. Remove pan from heat, remove thyme sprigs from pan, and discard. Season with salt and pepper.
5. Divide the barley onto two plates, and top with walnuts and Parmesan cheese. Enjoy!

Add Alfredo sauce, roasted red peppers, peas, and Italian seasoning; mix well. Spoon mixture into the prepared casserole. Bring the water up to a boil, reduce the flame to low, cover with a heavy lid, and continue to cook the rice until all the water is absorbed, about. Barley Pilaf with Raisins, Walnuts & Feta Cheese Recipe. The leaves are falling, which means a shift in types of recipes I prepare is in order.

So that is going to wrap this up with this special food toasted barley pilaf with mixed mushrooms and leeks topped with manchego cheese and toasted walnuts recipe. Thank you very much for reading. I’m sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!