Barley Aracini with Shiitake and Seaweed

Recipe and photo by Bernice of Dish ‘n’ the Kitchen.

Prep Time: 20 mins. | Cook Time: 1 hr.

Ingredients

1/3 cup finely diced onions
2 garlic cloves; minced
olive oil
1/3 cup white wine (I used Pinot Grigio)
1 cup pearled pot barley
1 cup shiitake mushrooms (or 1/2 cup dried mushrooms; reconstituted and chopped)
3 cups mushroom stock
1/4 cup nutritional yeast flakes (optional)
3/4 cup fine seaweed stems; reconstituted in boiling water, then drained, and chopped (if desired)
salt and pepper
panko crumbs (or regular bread crumbs)
canola oil for frying

 

Method

1. Add two tablespoons of olive oil in a medium pot on medium to high heat.
2 Heat up mushroom stock in a separate pan. Add finely diced onion and sauté until translucent before adding the minced garlic. Continue to sauté for another minute or two. Add pearled pot barley and stir, coating the grains in olive oil.
3. If the contents of your pan are sticking, it may require additional olive oil. Pour in wine and reduce so that the alcohol has a chance to burn off.
4. Add heated mushroom stock, a 1/2 cup at a time, stirring until the liquid has absorbed into the barley in between each addition.
5. In the meantime, finely dice the shiitake mushrooms and sauté in a separate pan until soft. Set aside. To tell if your barley is cooked, taste a grain and if you can chew it (but it still sticks to your teeth) it is finished.  Stir in the mushrooms, nutritional yeast, and reconstituted seaweed stems. Allow to cool thoroughly.
6. After the barley risotto has cooled, roll into balls and coat with panko. If you find the mixture quite sticky it helps to have slightly damp hands. Deep fry in a large pot or deep fryer until golden.

Mushroom and Soba Noodle Bowl

This recipe is a weeknight favourite for my husband and me. It is quick to put together but it is best served right away.

Recipe Courtesy of Strawberries For Supper.

Prep Time: 15 min. | Cook Time: 15-18 min. | Serves: 4

Ingredients

2 tsp canola or vegetable oil
3 baby bok choy
100 g shiitake mushrooms
150 g cremini mushrooms
1 tsp grated fresh ginger
1 garlic clove, grated or crushed
2 tsp soy sauce
2 tsp rice wine vinegar
½ tsp fish sauce (optional)
1 900ml tetra pack of vegetable broth
180 g soba noodles
½ tsp sesame oil

Directions

1. Wash the bok choy and slice the white part of the bok choy very thinly. Chop the green leaves of the bok choy into larger, bite size pieces and set it all aside.
2. Cut the tough, dirty end off the shiitake mushrooms and discard. Cut the main part of the shitake mushrooms into halves or quarters, depending on their size. Slice the cremini mushrooms.
3. Heat the canola oil in a large saucepan over a medium high heat.
4. Toss in all the mushrooms and sautee for 5-8 minutes or until they have browned slightly and reduced down.
5. Meanwhile, in a separate pot, boil a large amount of water and boil the soba noodles for no more than two minutes. Drain in a colander and rinse with cold water. Set the noodles aside.
6. Add the grated ginger and garlic. Stir it around with the mushrooms to cook for less than one minute before adding the soy sauce, rice wine vinegar, and fish sauce (if using).
7. Pour in the vegetable broth and cover the pot. Let it simmer together for 3-4 minutes.
8. Add all the bok choy at once and stir. Let it wilt and simmer for 1 minute.
9. Add the soba noodles and serve immediately.

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