Barley and mushroom ragu

Barley and mushroom ragu

By
From
Fatloss for Good
Serves
2
Photographer
Marina Oliphant

Ingredients

Quantity Ingredient
30g pearl barley, rinsed
10g porcini mushrooms
200g mixed mushrooms, sliced, (button, Swiss brown, field)
2 teaspoons extra virgin olive oil
1 tablespoon butter
2 sprigs thyme
1 garlic clove, crushed
1/4 cup parsley, chopped
30ml white wine or water
lemon, squeezed
reduced-fat yoghurt, to serve

Method

  1. Place the barley in a saucepan and cover with 2 cups of water. Bring to a simmer, then cover and cook for 20–30 minutes until tender. Drain and set aside, covered to keep warm.
  2. Cover the porcini mushrooms with warm water and soak for 10 minutes. Sauté the mixed mushrooms, garlic and herbs in the oil and butter over a high heat for 4–5 minutes, shaking the pan regularly. Add the wine (or water) and simmer for 2 minutes. The sauce should thicken slightly. Add the porcini mushrooms to the pan with 1 teaspoon of the soaking liquid.
  3. Serve the barley topped with the mushroom ragu, a squeeze of lemon, fresh parsley, a dollop of yoghurt and salt and pepper to taste.
Tags:
health
diet
low-fat
low fat
healthy
nutritional
weightloss
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again