140g - 2 servings - Packaging is fully compostable
FOR THIS GOURMET MUSHROOM STEW AND RISOTTO ALTERNATIVE, WE SUBSTITUTE FIBER-RICH BARLEY TO THE TRADITIONAL ARBORIO RICE.
Creamy, comforting, and bursting with flavour, this pearl barley risotto variation will instantly transform an ordinary weeknight meal into a gourmet affair.
Ingredients: Oyster, Shitake and Porcini Mushrooms; Pearled Barley
Spices: black pepper, salt, garlic, onion, red hot chilli pepper, leek, celery, coriander, bay leaves, fennel seeds, parsley, thyme, coriander, miso, koji, dextrose.
Simply cooked in 30 minutes
Boil 500ml of water in a kettle.
Add the boiled water into a large saucepan.
Add 2 tablespoons of extra virgin olive oil and the mushroom barley mix in the pan and stir using a wooden spoon.
Cook the mix for about 20/25 minutes, on medium heat until the barley is soft. Serve with chopped parsley sprinkled on the top.
Serving suggestion: You could cook this mix until all the water is evaporated, let is cool down and serve it as a salad.