I am dreaming about tabula kisir, hummus, dukkah and having it all as a picnic in Battersea Park. Whilst it all has to wait until the weather becomes kinder I am still producing substantial winter food. This is porcini mushrooms and sun dried tomatoes pearl barley barlotto.
Porcini and sun dried tomatoes Barlotto
Ingredients:
300g pearl barley
1 ltr of hot veggie stock (I dissolved 2 knorr veggie stock pots in freshly boiled water)
1 onion, peeled and finely chopped
1 clove of garlic, peeled and finely chopped
small knob of butter
1 tsp oil
10g porcini mushrooms soaked for 10 minutes in a bowl of hot water
water from soaking mushrooms
6-7 slices of sun dried tomatoes plus 1 tbsp of its oil
1 tbs of fresh thyme, leaves only
Let's do it:
Melt butter with 1tsp of oil in a big pan add onions, thyme and garlic and sweat for around 10 minutes on a low gas until onions soften and translucent. Stir in pearl barley making sure that it is well coated, fry for further two minutes. Now add a quarter of a stock, it is important to keep the remained stock warm, simmer on a medium gas without a lid stirring from time to time, add the next quarter of the stock only when the last quarter is absorbed. It will take around 45 minutes to cook the barley. In the meantime chop roughly sun dried tomatoes. Take the porcini mushrooms out of the water, squeeze the excess water from the mushrooms and roughly chop. For the last 15-20 minutes add water from mushrooms, mushrooms, sun dried tomatoes and 1tbsp of its oil. Stir in well, keep stirring regularly as the less liquid it the pan the more it's stuck to the bottom. Towards the end add some black pepper and check the flavours. I did not add any extra salt, it was reach and full of flavour. It is delicious on its own but you can serve it with sprinkle chopped parsley or grated parmesan or any other hard cheese.
Porcini and sun dried tomatoes Barlotto
Ingredients:
300g pearl barley
1 ltr of hot veggie stock (I dissolved 2 knorr veggie stock pots in freshly boiled water)
1 onion, peeled and finely chopped
1 clove of garlic, peeled and finely chopped
small knob of butter
1 tsp oil
10g porcini mushrooms soaked for 10 minutes in a bowl of hot water
water from soaking mushrooms
6-7 slices of sun dried tomatoes plus 1 tbsp of its oil
1 tbs of fresh thyme, leaves only
Let's do it:
Melt butter with 1tsp of oil in a big pan add onions, thyme and garlic and sweat for around 10 minutes on a low gas until onions soften and translucent. Stir in pearl barley making sure that it is well coated, fry for further two minutes. Now add a quarter of a stock, it is important to keep the remained stock warm, simmer on a medium gas without a lid stirring from time to time, add the next quarter of the stock only when the last quarter is absorbed. It will take around 45 minutes to cook the barley. In the meantime chop roughly sun dried tomatoes. Take the porcini mushrooms out of the water, squeeze the excess water from the mushrooms and roughly chop. For the last 15-20 minutes add water from mushrooms, mushrooms, sun dried tomatoes and 1tbsp of its oil. Stir in well, keep stirring regularly as the less liquid it the pan the more it's stuck to the bottom. Towards the end add some black pepper and check the flavours. I did not add any extra salt, it was reach and full of flavour. It is delicious on its own but you can serve it with sprinkle chopped parsley or grated parmesan or any other hard cheese.
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