Lentil & Mushroom Orzotto with Poached Eggs & Arugula
Orzotto is just like risotto using pearled barley instead of Arborio rice—and, conveniently, barley takes the same length of time to cook as green lentils. This creamy, flavourful, slightly al...
Keywords
- main dish
- boiling
- whole green
- vegetarian
- home cook
- english
- mushroom
- winter
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Cooking tools:
- Microplane
- Slotted spoon
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Serving bowl
- Plate
- Paper towel
- Measuring cup
- Measuring spoon
- Colander
- Wooden spoon
Ingredients
- 1 Tbsp (15 mL) butter
- 1 onion, diced
- 1 (1/2 lb/225 g) pkg cremini or white mushrooms, diced
- 3 garlic cloves, minced
- 1/2 cup (125 mL) dry white wine
- 3-4 cups (750 mL – 1 L) chicken or vegetable broth
- 1 cup (250 mL) green lentils
- 2/3 cup (150 mL) dry pearl barley, rinsed and drained
- 1 white turnip, peeled and diced
- 1 tsp (5 mL) white vinegar
- 4 eggs
- 1/2 cup (125 mL) finely grated Grana Padano or Parmigiano-Reggiano cheese
- 1 Tbsp (15 mL) lemon juice, divided
- 1 tsp (5 mL) finely chopped fresh thyme
- 1 cup (250 mL) baby arugula
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