Savoury Barley with Kale and Mushrooms
Ingredients
- 1 cup Simply Natural Organic pearl barley
- 3-4 leaves of ZENXIN Organic curly kale
- 3 cloves ZENXIN Organic Spanish morado garlic
- 20g Simply Natural Organic Spanish cold pressed extra virgin olive oil
- 4 ZENXIN Organic Eryngii mushrooms (King Oyster mushrooms)
- 4 large ZENXIN Organic Chestnut mushrooms
- 4 fresh ZENXIN Organic shiitake mushrooms
- 3 tbsp organic chickpea stock
- 1 tbsp Simply Natural fermented black bean sauce (Light)
Written by: Ceri, ZENXIN Masterchef
Methods
- Rinse the barley and soak overnight well covered with filtered water.
- Wash and de-rib the kale. Tear the leaves into bite size pieces.
- Drain the barley and put to steam with the fresh kale for 35 mins.
- Peel the garlic and chop into slices.
- With a damp tissue, clean the mushrooms and slice them.
- Pour the olive oil into a ceramic pan and begin to fry garlic and mushrooms.
- When they are sufficiently browned, add the chickpea stock and black bean sauce.
- Add in the barley and kale. Mix well and serve immediately.
