Miso Barley Mushrooms with Coriander Pesto
SERVES: 4
PREP: 15 MINUTES
COOK: 1 HOUR
Ingredients
- 300g pearl barley, rinsed
- 750ml boiling water
- 4 heaped teaspoons white miso paste
- 1 onion, finely chopped
- 1 teaspoon freshly ground black pepper
- Small handful dried shiitake mushrooms, chopped
- 300g chestnut mushrooms, thickly sliced
- 1 red onion, thickly sliced
- 2 cloves garlic, finely grated
- 2 tablespoons olive oil
- 1 x 400g tin haricot beans, drained and rinsed
- Sea salt flakes
For the pesto
- 40g fresh coriander
- 1 teaspoon coriander seeds
- 40g pine nuts
- 80ml olive oil
- 1 teaspoon sea salt flakes, plus extra as needed
- 1 ½ tablespoons lemon juice, plus extra as needed
To serve
- Preheat the oven to 180°C fan/200°C/gas. Put the pearl barley, boiling water, miso paste, onion, black pepper and diced shiitake mushrooms in a lidded casserole dish or medium roasting tin, then cover with the lid or foil and roast in the oven for 1 hour.
- Put the mushrooms and red onion into another large roasting tin with the garlic, olive oil, haricot beans and a pinch of sea salt. Stir, then pop into the oven for 25–30 minutes until the mushrooms are cooked through.
- Blitz the coriander leaves and stems, coriander seeds, pine nuts, olive oil, sea salt and lemon juice in a high-speed blender or small food processor until smooth. Taste and adjust the salt and lemon juice, then set aside.
- Stir 2 tablespoons of the pesto through the hot pearl barley, then divide between four plates. Top with the mushrooms and remaining pesto and serve hot.
THE GREEN COOKBOOK
Extracted from: The Green Cookbook by Rukmini Iyer (Square Peg) 6 June 2024, £25 HB Photography by David Loftus
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