Ingredients with Measurements:
- 1 cup pearl barley
- 4 cups vegetable broth
- 2 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 8 oz. mushrooms, sliced
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- Salt and pepper, to taste
- 1/4 cup chopped fresh parsley
Special Equipment Needed:
- Large pot with lid
- Wooden spoon
- Measuring cups and spoons
Step-by-Step Instructions:
1. Rinse the pearl barley under cold water and drain.
2. In a large pot, heat the olive oil over medium heat.
3. Add the chopped onion and minced garlic and sauté for 2-3 minutes until softened.
4. Add the sliced mushrooms and sauté for another 5 minutes until they release their liquid and start to brown.
5. Add the tomato paste, dried thyme, dried rosemary, and bay leaf and stir to combine.
6. Add the pearl barley and vegetable broth to the pot and stir to combine.
7. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
8. Simmer the ragout for 45-50 minutes, stirring occasionally, until the barley is tender and the liquid is absorbed.
9. Remove the bay leaf and season the ragout with salt and pepper to taste.
10. Stir in the chopped fresh parsley.
Time:
Preparation time: 10 minutes
Cooking time: 50 minutes
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 210
Fat: 6g
Carbohydrates: 35g
Protein: 6g
Fiber: 8g
Substitutions for ingredients:
- You can use chicken or beef broth instead of vegetable broth.
- You can use any type of mushrooms you like, such as cremini, shiitake, or oyster.
- You can use fresh herbs instead of dried herbs, but use 3 times the amount.
Variations:
- Add diced carrots and celery to the ragout for extra flavor and nutrition.
- Use quinoa or brown rice instead of barley for a gluten-free option.
- Add a can of drained and rinsed chickpeas or white beans for extra protein.
Tips and Tricks:
- Rinse the barley before cooking to remove any dirt or debris.
- Use a wooden spoon to stir the ragout to prevent the barley from sticking to the bottom of the pot.
- If the ragout is too thick, you can add more broth or water to thin it out.
Storage Instructions:
Store the leftover ragout in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the ragout in a pot over medium heat, stirring occasionally, until heated through.
Presentation Ideas:
Serve the mushroom and barley ragout in bowls with a sprinkle of fresh parsley on top.
Garnishes:
Garnish the ragout with a dollop of sour cream or Greek yogurt, if desired.
Pairings:
This ragout pairs well with a crusty bread and a side salad.
Suggested Side Dishes:
- Roasted vegetables, such as Brussels sprouts or carrots
- Steamed green beans or broccoli
- Mashed sweet potatoes or roasted potatoes
Troubleshooting Advice:
- If the barley is still hard after 45-50 minutes of simmering, add more broth or water and continue cooking until tender.
- If the ragout is too soupy, remove the lid and continue cooking until the liquid is absorbed.
Food Safety Advice:
- Make sure to cook the barley until it is tender and fully cooked.
- Store the leftover ragout in the refrigerator within 2 hours of cooking.
Food History:
Ragout is a French stew that traditionally includes meat and vegetables. This vegetarian version uses mushrooms and barley for a hearty and flavorful dish.
Flavor Profiles:
This mushroom and barley ragout has a savory and earthy flavor from the mushrooms and herbs, with a nutty and chewy texture from the barley.
Serving Suggestions:
Serve this mushroom and barley ragout as a main dish for a vegetarian meal, or as a side dish for a meat-based meal.
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