Hello everybody, I 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. For mine, I am going to make it a little bit tasty. This will be really delicious.

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Toasted Barley Pilaf with Mixed Mushrooms and Leeks topped with Manchego Cheese and Toasted Walnuts Treat yourself with this beautiful Fall inspired dish. Delicate ribbons of pale green leeks, plus a measure of toasted walnuts, stirred into toothsome barley, with green broccoli mini trees piled on top-everything about it nurtures the heart and soul. Especially this fall equinox week, as the days get shorter and the nights grow longer, barley pilaf with leeks, walnuts, and broccoli delivers.

To begin with this particular recipe, we have to first prepare a few components. 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 can achieve it.

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

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

The barley should now be cooked dry and be tender by chewy. (If it tastes done but still has water around it, drain excess water.). Learn how to make Barley Pilaf With Toasted Almonds And Raisins. Stir in the mushrooms, almonds, soup mix and parsley. Tips And Tricks For Making Barley Pilaf With Mushrooms.

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!

This dish is great eaten hot as a side dish with vegetables, or cold, as a salad. You can also mix it with chopped cucumbers, onions and tomatoes as a cold salad. This dish freezes very well, so do yourself a favor and make some extra so you can enjoy later with even less effort required! Prepare barley according to package directions, using stock in place of water. Add salt and pepper to taste.

So that is going to wrap this up for this exceptional food toasted barley pilaf with mixed mushrooms and leeks topped with manchego cheese and toasted walnuts recipe. Thanks so much for reading. I’m confident that 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, friends and colleague. Thank you for reading. Go on get cooking!