Another versatile recipe featured today: barley mushroom pilaf. Already packed with nutrient value, the yogurt-mint topping maximizes both dietary value and taste. The barley can be easily substituted for couscous or cracked wheat. I used fresh silver-beet leaves in my version, but you can use spinach (fresh or frozen) or anything similar you might have on hand, like rocket leaves. The dehydrated mushrooms I used give an intense flavor and fragrance, if that’s not your thing, or it isn’t on hand, you may substitute it with any type of mushroom (fresh, canned, or frozen). In short, let you imagination run free…
|The shredded silver-beet looks like its alot but it will wither immensely.|
|Re-hydrating the mushrooms in boiled water.|
|Fresh mint and plain yogurt for the sauce.|
To re-hydrate the mushrooms, place them in a Pyrex beaker and pour boiled water over them. Let stand covered for an hour or alternatively leave overnight in the fridge.
Dice the mushrooms, set aside.
In a pot, over medium-high flame, heat the olive oil and saute the garlic until soft but not colored.
Add the diced mushroom and the barley.
Saute to cover everything with the oil and garlic.
Add a teaspoon of salt and a good grinding of pepper.
Pour boiled water until just covered.
Return to boil, immediate turn down the heat to low and cover the pot.
Leave 20 minutes.
At this stage, turn off the heat, toss in all the silver-beet until well incorporated.
It will begin to wither immediately. Cover again and leave to rest 5 minutes.
To make the yogurt sauce, simply mince the mint and mix well in the yogurt.
Serve topped with the yogurt sauce.