Mains · Autumn
Barley with Leek, Mushrooms and Thyme
A comforting autumn dish built around seasonal plant ingredients.
Ingredients
Servings
3
Quantities are approximate and adjust automatically.
Method
- Rinse pearl barley. Halve the leek lengthwise and wash between layers; clean and slice the mushrooms.
- Simmer barley in vegetable stock for 30–45 minutes, or as directed on the packet; add water if it begins to dry out.
- Meanwhile soften the sliced leek in a wide pan with a splash of water for 5 minutes. Add mushrooms and thyme and cook for 7–9 minutes until moisture evaporates.
- Combine the cooked, drained barley with leek and mushrooms. Taste; the grains should be tender but not mushy.
- Before serving, check: Taste several grains at the stated time. There should be no hard, chalky centre. If the pot is dry, add a splash of hot water.
Beginner-friendly tips
Read these three practical tips before cooking. Check how the food looks and feels, not just the clock.
- Check cooking time and liquid ratio on your specific rice, buckwheat or barley packet, because varieties differ.
- Taste several grains at the stated time. There should be no hard, chalky centre. If the pot is dry, add a splash of hot water.
- Rest cooked grains covered for a few minutes, then fluff with a fork. Avoid excessive stirring if you want separate grains.
Tip
Adjust seasonings to taste and check ingredients are fully cooked before serving.
Editorial recipe; not kitchen-tested.