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Mushroom, kale and barley pilaf

 Ready in:1 hour and 10 minutes  4 portions


  • 15g dried porcini mushrooms
  • 250ml (1 cup) boiling water
  • 2 teaspoon extra virgin olive oil
  • 1 leek, trimmed, thinly sliced
  • 2 celery sticks, finely chopped
  • 2 garlic cloves, crushed
  • 220g (1 cup) pearl barley, rinsed
  • 500ml (2 cups) vegetable liquid stock
  • 125ml (1/2 cup) water
  • 80g trimmed kale, stems removed, chopped
  • 350g mixed mushrooms, quartered
  • 2 tablespoons chopped walnuts, lightly toasted


Step 1
Preheat oven to 200C/180C fan forced.
Place porcini mushrooms in a heatproof bowl and cover with boiling water.
Set aside for 10 minutes to soak. Drain, reserving liquid.
Finely chop mushrooms.
Step 2
Heat oil in a large saucepan over medium heat.
Add leek and celery.
Cook, stirring, for 5 minutes or until softened.
Add garlic.
Cook, stirring, for 1 minute or until aromatic.
Step 3
Add the barley, stock, porcini, 1/2 cup reserved porcini liquid and water.
Stir to combine and bring to the boil.
Reduce heat to low.
Simmer, covered, stirring occasionally, for 30-35 minutes,
or until stock has absorbed and barley is al dente.
Step 4
Meanwhile, line a baking tray with baking paper.
Place mixed mushrooms on prepared tray and spray lightly with oil.
Roast for 15 minutes or until golden. Set aside.
Step 5
Add the kale and half the mixed mushrooms to the barley mixture.
Cook, stirring, until kale just wilts.
Sprinkle with the walnuts and remaining mixed mushrooms.

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