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Categories:
red onions mushrooms mushrooms carrots garlic olive oil barley leeks vegetable stock white pepper sage thyme port
Viewed: 37 - Published at: 2 years agoIngredients
- 200 red onions (finely chopped)
- 15 g dried mushrooms (porcini and oyster)
- 100 g chestnut mushrooms (sliced)
- 250 g carrots (diced)
- 2 garlic cloves (minced)
- 2 tablespoons olive oil
- 150 g barley
- 100 g leeks (sliced)
- 1 12 liters vegetable stock (hot)
- 12 teaspoon white pepper
- 28 g sage (roughly chopped)
- 4 sprigs lemon thyme
- 175 ml ruby port
Method
- method one:.
- preheat oven to gas mark 6, reconstitute the dried mushrooms in a little hot water for 10 minutes.
- place all ingredients into a large casserole dish with tight fitting lid mix well, place in oven and cook for about 1- 1hr 30 hour until barley and carrots are cooked.
- Check on it every so often in case it needs a little more water.
- Under the same principle this can be cooked in a slow cooker, reduce the hot stock by 1/4 pint.
- method 2:.
- preheat oven to gas mark 6, reconstitute the dried mushrooms in a little hot water for 10 minutes.
- heat oil in heavy based oven hob to oven casserole dish fry onions for 5 min on medium heat , add garlic and barley stir well, add port deglaze pan.
- add all other ingredients, inclduidng dried musrooms and their soaking water.
- place in oven for approximately 1 hour, checking occasionally that there is enough water) at this point add pheasant on rack in casserole dish (if cooking with pheasant) barley mix will take approximately 1- 1 1/2 hour to cook.
- serve on own as a risotto maybe with some parmesan or with roast meat or sausages.
