Leek & Mushroom Pearl Barley
with Thyme & Fetta
Pearl barley is a hardworking grain, and it just loves to entertain a crowd. Mix it with sweet leek, hearty mushrooms and creamy fetta and we’re sure you will be impressed.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1.5 packet
pearl barley
(Contains Gluten;)
1 cube
vegetable stock
1 unit
leek
1 punnet
button mushrooms
1 unit
zucchini
1 bunch
parsley
2 clove
garlic
1 bunch
thyme
1 block
fetta cheese
(Contains Milk;)
1 bag
mixed leaves
Not included in your delivery
olive oil
2 tbs
butter
(Contains Milk;)
1 tsp
balsamic vinegar
Nutritional Values
Utensils
Cooking Steps
Add the pearl barley (check ingredients list for amount) to a large saucepan of lightly salted water and bring to the boil. Crumble in the vegetable stock cube and cook, stirring occasionally, for 25-30 minutes, or until soft in texture but slightly chewy. TIP: Add more boiling water if the saucepan runs dry. Drain and return to the saucepan.
While the pearl barley is cooking, finely slice the leek. Finely slice the button mushrooms. Finely slice the zucchini. Peel and crush the garlic. Pick the thyme leaves. TIP: Pinch the top of the stalk with one hand and run your fingers down the stalk from top to bottom. The thyme leaves will break off where they meet the stem. This technique also works for rosemary! Pick the parsley leaves.
In the last 10 minutes of pearl barley cooking time, heat the butter and a dash of olive oil (to stop the butter burning) in a large frying pan over a medium-high heat. Add the leek, mushrooms and zucchini and cook for 7-8 minutes, or until softened and lightly golden. Add the garlic and thyme and cook for a further 1-2 minutes, or until fragrant.
Add the pearl barley to the frying pan with the veggies and stir to combine.
Crumble in the fetta and stir through until melted and creamy. Season to taste with a pinch of salt and pepper.
Divide the leek and mushroom pearl barley between bowls and sprinkle over the parsley. In a medium bowl, add the mixed salad leaves and drizzle with 2 tsp of olive oil and the balsamic vinegar. Serve the salad on the side.