Mushroom Barley Bake with Prawns and Asparagus - alive magazine
This is an adaptation of a rice risotto with equally delicious results. 3/4 cup (180 mL) dried assorted wild mushrooms 1 cup (250 mL) hot water 1 cup (250 mL)…
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Ingredients
- 3/4 cup (180 mL) dried assorted wild mushrooms
- 1 cup (250 mL) hot water
- 1 cup (250 mL) uncooked pearl barley
- 1/2 sweet onion, finely diced
- 2 garlic cloves, minced
- 2 1/4 cups (560 mL) low-sodium vegetable stock
- 1 small bunch fresh asparagus
- 1/2 lb (225 g) fresh peeled and deveined prawns
- 1 Tbsp (15 mL) fresh lemon juice
- 1/3 cup (80 mL) pine nuts
- 1/3 cup (80 mL) grated Parmesan
- 1/2 tsp (2 mL) truffle oil
- Salt
- freshly ground black pepper
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