Barley With Grilled Chanterelles And Apples
- serves 6
Directions for: Barley With Grilled Chanterelles And Apples
Ingredients
6 large chanterelle mushroom
1 Matsu apple, cored, and, sliced, into rings
vegetable oil, for brushing
2 Tbsp butter
6 shallot, finely, sliced
zest of one lemon, grated
2 slices pancetta, chopped
2 cloves garlic, chopped
juice from half a lemon
1 cup pearl barley
4 sprigs thyme
¼ cup currants
3 cup homemade chicken stock
salt, to taste
pepper, to taste
Directions
1. Preheat grill to high.
2. Brush mushrooms and apple slices with oil and grill on high for about 8-10 minutes, turning to ensure even grilling. Remove and cool slightly. Chop coarsely and reserve for barley.
3. In a medium pot heat butter and sauté shallots for about 10 minutes, or until caramelized. Add, lemon zest and pancetta. Sauté for a further 3 minutes or until pancetta is browned. Add the garlic and sauté for 2 minutes or until soft. Add the lemon juice, barley and thyme, reserved apples, mushrooms and currants. Stir well. Add the stock and bring to a boil, uncovered. Season with salt and pepper.
4. Reduce to low heat and cover. Simmer for about 25 minutes or until barley is tender but still has a bite. Let stand 10 minutes or until barley has absorbed most of the liquid. Adjust seasoning.
See more: Thanksgiving, Barbeque, Fall, Dinner, North American, Rice/Grain, Mushrooms, Side, Grill, Fruit, BBQ
https://www.foodnetwork.ca/recipe/barley-with-grilled-chanterelles-and-apples/946/