How to Prepare Yummy Barley and Mushroom Dish - Healthy & Vegan!

Barley and Mushroom Dish - Healthy & Vegan!. -

You require 6 dried Shitake mushrooms.
We require 3/4 cup dried mushrooms of your choice (Porcini, Chanterelle, Cremini etc).
You require 1 1/2 cup boiling water.
You require 2 cup barley (I use 1 cup long-grain and 1 cup round/pearled).
You need 4 tbsp vegetable oil (olive/canola).
You require 2 large onions, diced.
You need 2 clove garlic, minced.
You need 1 tbsp rub (date honey) - you can use honey or omit this, but I find rub works best.
We need 2 cup fresh or canned button mushrooms, sliced.
We require 1 salt and pepper to taste.
You require 1 1/2 cup boiling water.

In medium bowl, soak dried mushrooms in 1 1/2 cups of boiling water (this water will be used for cooking). In separate bowl place barley, rinse and leave to soak (this water is not part of the recipe and will be discarded)..
Heat large, deep pan on medium heat, add oil, onions and garlic and fry till golden. Add rub for extra caramelization and fry for one more minute..
Coarsely chop soaked dried mushrooms, reserve liquids. Add all (soaked and fresh) mushrooms to pan and saute till tender and slightly browned. Boil additional 1 1/2 cups of water to be used shortly..
Drain barley (discard water) and add to pan. Saute 1-2 minutes. Season with salt and pepper to taste..
Add 3 cups boiling water to pan (from kettle and from mushrooms). Stir and bring to a boil. Cover pot, reduce heat to very low and leave to cook for 25-30 minutes, until cooked but still chewy..
Turn off heat and leave covered for another 5 minutes. Fluff up barley and serve warm. Enjoy!.

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