HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconLeek & Mushroom Pearl Barley
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Leek & Mushroom Pearl Barley

Leek & Mushroom Pearl Barley

with Thyme & Fetta

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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.

Tags:Veggie
Allergens:GlutenMilk

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.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1.5 packet

pearl barley

(ContainsGluten)

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

(ContainsMilk)

1 bag

mixed leaves

Not included in your delivery

olive oil

2 tbs

butter

(ContainsMilk)

1 tsp

balsamic vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2190 kJ
Fat22.6 g
of which saturates12.4 g
Carbohydrate54.6 g
of which sugars5.2 g
Dietary Fibre0 g
Protein18 g
Cholesterol0 mg
Sodium766 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Saucepan
Spoon
Strainer
Chopping board
Knife
Large Pan
Bowl
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

Add the pearl barley to the frying pan with the veggies and stir to combine.

5

Crumble in the fetta and stir through until melted and creamy. Season to taste with a pinch of salt and pepper.

6

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.