Mushroom, Nut and Pearl Barley Loaf is a savoury meatless loaf made from a combination of pearl barley, mushrooms, spinach and toasted nuts. Perfect for a healthy dinner, any leftovers can be used in toasties with relish and cheese.
Mushroom, Nut and Pearl Barley Loaf Recipe
Serves: 6
Ingredients:
1 cup pearl barley
2½ cups vegetable stock
1 tbsp olive oil
1 onion, peeled, diced
2 cloves garlic, peeled, chopped
1 tbsp fresh parsley or basil, chopped
250g brown mushrooms, roughly chopped
20g (2 tbsp) porcini mushrooms, soaked, roughly chopped
250g frozen spinach, thawed and drained or squeezed
2 eggs, lightly beaten
1 cup vegetarian grated parmesan
2 tbsp pre-prepared, vegetarian basil pesto
½ cup (60g) pine nuts, hazelnuts or walnuts, toasted
Fresh parsley, to serve
Method:
Lightly grease and line a standard loaf tin with baking paper. Place the barley in a pan with the stock and bring to the boil. Reduce heat and simmer for 20-25 minutes or until tender. Drain and put in a large bowl. Allow to cool.
Preheat oven to 180°C (160°C fan forced). Heat the oil in a pan and cook onion, garlic and herbs until softened. Add the mushrooms and cook for 5-10 minutes or until the liquid has evaporated.
Add the mushroom mix to the barley with the spinach and remaining ingredients. Mix well. Season with salt and pepper.
Spoon into the prepared tin, press down and level the surface. Bake in the oven for 35-40 minutes or until the loaf is lightly brown but firm to touch. Remove loaf from the oven. Cool for 5 minutes.
Slide a knife around the edge of the pan to turn out. Slice and serve hot or cold, topped with fresh parsley.
Smart Tip:
Got leftovers? Try this luscious loaf sliced into toasties with relish & cheese.
