Hey everyone, it’s me, Dave, welcome to our 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. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Once walnuts are toasted, remove form oven and set aside. Divide barley onto two plates, and top with walnuts and parmesan cheese. I added fresh spinach and red pepper when sauteeing the onions garlic and mushrooms. Remove the stems of shiitake mushrooms and discard.

Toasted Barley Pilaf with Mixed Mushrooms and Leeks topped with Manchego Cheese and Toasted Walnuts is one of the most well liked of recent trending meals in the world. It is easy, it’s quick, it tastes yummy. It is appreciated by millions every day. They’re nice and they look wonderful. Toasted Barley Pilaf with Mixed Mushrooms and Leeks topped with Manchego Cheese and Toasted Walnuts is something which I’ve loved my entire life.

To get started with this particular recipe, we must first prepare a few ingredients. You can have 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. Take 3 tbsp unsalted butter, divided into thirds
2. Make ready 1 cup pearl barley
3. Get 3 1/2 cup water, divided
4. Take 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. Prepare 8 oz mixed mushrooms, thinly sliced
9. Prepare 2 sprigs fresh thyme
10. Make ready 1 tbsp sherry vinegar
11. Get 1 lemon, zested, cut in half and juiced
12. Make ready 2 oz Parmesan cheese, shaved

Brought to this country by Columbus, it has become a favorite ingredient in soups, stews and pilafs. Save time by picking up some of the veggies at a pay-by-the-pound salad bar. A toasted walnut cake filling turns any layer cake into something truly special, and toasting the walnuts for a Kentucky Derby chocolate walnut pie makes a decadent dessert even more irresistible. But let's be honest, a handful of toasted walnuts also makes a wonderful snack!

Instructions 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!

A toasted walnut cake filling turns any layer cake into something truly special, and toasting the walnuts for a Kentucky Derby chocolate walnut pie makes a decadent dessert even more irresistible. But let's be honest, a handful of toasted walnuts also makes a wonderful snack! Get recipes for Barley Risotto With Mushrooms, Manchego And Thyme, Mom's Beef And Barley Soup, Pearled Barley Salad With Apples, Pomegranate Seeds And Pine Nuts And while barley is often paired with such umami-heavy ingredients as mushrooms and beef, Browell likes to change. Bulgar Wheat and Mixed Mushroom Pilaf with Cilantro Chutney. Vegetables and mushroom simmered in an easy, light and fragrant Thai spiced coconut milk curry broth.

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