Mushroom and Barley Bake
A community recipe by JillyBNot tested or verified by Nigella.com
Print me
Place the barley in a measuring jug and add water to reach 600ml. Leave to soak for at least 4 hours or overnight. Melt the butter in a pan, add the onion and celery and fry gently until the onion is transparent. Add the mushrooms and fry for a further 1-2 mins. Add the barley with it's liquid and the stock cube. Cover and simmer for 35-40 mins until tender. Blend the cornflour with a little milk, then add to the barley with the remaining milk. Heat gently, stirring until thickened and creamy. Season with salt and pepper. Transfer to a heatproof serving dish. Arrange the tomatoes on top and place under a preheated hot grill until lightly browned. Sprinkle with the herbs and serve with crisp green vegetables.
Place the barley in a measuring jug and add water to reach 600ml. Leave to soak for at least 4 hours or overnight. Melt the butter in a pan, add the onion and celery and fry gently until the onion is transparent. Add the mushrooms and fry for a further 1-2 mins. Add the barley with it's liquid and the stock cube. Cover and simmer for 35-40 mins until tender. Blend the cornstarch with a little milk, then add to the barley with the remaining milk. Heat gently, stirring until thickened and creamy. Season with salt and pepper. Transfer to a heatproof serving dish. Arrange the tomatoes on top and place under a preheated hot grill until lightly browned. Sprinkle with the herbs and serve with crisp green vegetables.
Introduction
This is a meat free recipe from The Sainsbury Collection - Wholefood Cooking
This is a meat free recipe from The Sainsbury Collection - Wholefood Cooking
Share or save this
Ingredients
Serves: 4-6
Metric
Cups
- 175 grams pearl barley (washed)
- 25 grams butter
- 1 onion (chopped)
- 6 sticks celery (sliced)
- 250 grams mushrooms (sliced)
- 1 vegetable stock cube (crumbled)
- 1 tablespoon cornflour
- 300 millilitres milk
- 4 tomatoes (sliced)
- salt (to taste)
- pepper (to taste)
- herbs (chopped, to garnish)
- 6 ounces pearl barley (washed)
- 1 ounce butter
- 1 onion (chopped)
- 6 sticks celery (sliced)
- 9 ounces mushrooms (sliced)
- 1 vegetable broth cube (crumbled)
- 1 tablespoon cornstarch
- 10½ fluid ounces milk
- 4 tomatoes (sliced)
- salt (to taste)
- pepper (to taste)
- herbs (chopped, to garnish)
Method
Mushroom and Barley Bake is a community recipe submitted by JillyB and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Tell us what you think
Thank you {% member.data['first-name'] %}.
Explore more recipesYour comment has been submitted.