Happy new year, everyone!
We travelled a lot between Christmas and the beginning of this week, so naturally we came home to an empty fridge. Because I didn’t feel like shopping on Monday, I had a look into our cupboards and found lots of great ingredients to prepare a meal with: dried porcini mushrooms, dried tomatoes, hulled barley, and pumpkin seeds. I realized that our kitchen is packed with all these wonderful ingredients we almost never use. Although I am not the person who comes up with a list of resolutions for the new year (read: I never have any), I decided that I would start a little pantry challenge to use up all the grains, pulses, and dried seeds we have stored.
Barley with Dried Tomatoes and Porcini Mushrooms
(2 small servings)
20 g dried porcini mushrooms (shiitake work well, too)
20 g sun-dried tomatoes
480 ml (2 cups) boiling water
100 g (1/2 cup) hulled barley
1 tablespoon oil
130 g (1 cup) diced onion
25 g (2 tablespoons) pumpkin seeds
1 teaspoon smoked or regular paprika
60 g (1/4 cup) unsweetened soy yoghurt
2 tablespoons frozen or fresh parsley
salt and pepper to taste
1 teaspoon lemon juice
Place mushrooms and tomatoes in seperate bowls. Pour 240 ml (1 cup) of boiling water into each bowl and let mushrooms and tomatoes sit for 20 minutes. Drain, but reserve the liquid. Cut tomatoes and mushrooms into small strips and set aside.
Place barley in a pot and add 360 ml (1 1/2 cup) of mushroom and tomato soaking liquid. Bring to a boil and cook covered and over medium heat for 40 minutes or until the barley is soft and most of the cooking liquid is absorbed.
Heat oil in a pan. Add onion and cook until translucent, about 5 minutes. Add soaked tomato and mushroom strips. Cook for five more minutes. Add pumpkin seeds, cooked barley, paprika, soy yoghurt, 60 ml (1/4 cup) remaining soaking liquid (or water) and parsley. Cook until liquid is absorbed. Season with salt, pepper, and lemon juice. Serve immediately.