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

Hey everyone, hope you are having an amazing day today. Today, we’re going to make 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. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Be the first to review this recipe. Add barley to mushrooms and season with salt, thyme, and pepper to taste. This is a cozy, savory side dish.

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 on earth. It is enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. They’re fine and they look fantastic. Toasted Barley Pilaf with Mixed Mushrooms and Leeks topped with Manchego Cheese and Toasted Walnuts is something which I have loved my whole life.

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

Creamy Butternut Squash Orzotto with Toasted Pecans. This recipe for Toasted Gnocchi with Mushroom, Basil and Parmesan is quick and easy to make Then added the gnocchi and lots of garlic to the pan and sauteed it until it got nice and toasted and I accidentally bought cheese gnocchi, but, hello…still good. Finely slice the leeks, keeping all the dark green tops. Cook until the leek is translucent then stir in the mushrooms and garlic, increase the heat to medium-high, and season with salt and freshly ground pepper.

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!

To serve, divide the mixture among the toasts, top with shavings of cheese, additional parsley, and a drizzle or olive oil and balsamic and serve. Sun Dried Tomato and Parmesan Crumbed Chicken Strips. Place the tray with potatoes and mushrooms underneath the fish to warm through. One-pan Creamy Mushroom Risotto Topped With Crispy Bacon. Brie topped with warm spiced honey and toasted walnuts is the perfect addition to your cheese plate or served by itself as an appetizer.

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