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Before you jump to Barley and Mushroom Dish - Healthy & Vegan! recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.
Healthy eating is now a lot more popular than in the past and rightfully so. There are numerous illnesses linked with a poor diet and there is a cost to the overall economy as people suffer from diseases such as heart disease and high blood pressure. No matter where you look, people are encouraging you to live a more healthy way of life but on the other hand, you are also being encouraged to rely on fast foods that can affect your health in a bad way. A lot of people typically think that healthy diets call for a lot of work and will significantly alter the way they live and eat. Contrary to that information, individuals can change their eating habits for the better by carrying out a few simple changes.
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As you can see, it is easy to begin to make healthy eating a regular part of your daily lifestyle.
We hope you got insight from reading it, now let’s go back to barley and mushroom dish - healthy & vegan! recipe. To cook barley and mushroom dish - healthy & vegan! you need 11 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to prepare Barley and Mushroom Dish - Healthy & Vegan!:
- You need 6 dried Shitake mushrooms
- You need 3/4 cup dried mushrooms of your choice (Porcini, Chanterelle, Cremini etc)
- You need 1 1/2 cup boiling water
- Take 2 cup barley (I use 1 cup long-grain and 1 cup round/pearled)
- Take 4 tbsp vegetable oil (olive/canola)
- Get 2 large onions, diced
- Take 2 clove garlic, minced
- Use 1 tbsp rub (date honey) - you can use honey or omit this, but I find rub works best
- You need 2 cup fresh or canned button mushrooms, sliced
- Take 1 salt and pepper to taste
- Use 1 1/2 cup boiling water
Instructions to make Barley and Mushroom Dish - Healthy & Vegan!:
- In medium bowl, soak dried mushrooms in 1 1/2 cups of boiling water (this water will be used for cooking). In separate bowl place barley, rinse and leave to soak (this water is not part of the recipe and will be discarded).
- Heat large, deep pan on medium heat, add oil, onions and garlic and fry till golden. Add rub for extra caramelization and fry for one more minute.
- Coarsely chop soaked dried mushrooms, reserve liquids. Add all (soaked and fresh) mushrooms to pan and saute till tender and slightly browned. Boil additional 1 1/2 cups of water to be used shortly.
- Drain barley (discard water) and add to pan. Saute 1-2 minutes. Season with salt and pepper to taste.
- Add 3 cups boiling water to pan (from kettle and from mushrooms). Stir and bring to a boil. Cover pot, reduce heat to very low and leave to cook for 25-30 minutes, until cooked but still chewy.
- Turn off heat and leave covered for another 5 minutes. Fluff up barley and serve warm. Enjoy!
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