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🍽️ Mushroom Spinach Pan with Pearl Barley

574 kcal · 30 min · 4 servings

Ingredients

• 200 g Pearl barley
• Salt
• 60 g Sunflower seeds (4 tbsp)
• 2 small Garlic cloves
• 80 g Parmesan (30 % fat in dry matter)
• 15 g Basil leaves (3 handfuls)
• Pepper
• 1 drop Lemon juice
• 100 ml Olive oil
• 1 Shallot
• 500 g Mushrooms (e.g. Button mushrooms, Oyster mushrooms)
• 50 g Leaf spinach (1 large handful; alternatively frozen)

Instructions

1. 1. Put the pearl barley into a pot with three times the amount of boiling salted water as specified.
2. 2. Cook the pearl barley for 20 to 30 minutes according to the package instructions.
3. 3. Heat a frying pan without fat over medium heat.
4. 4. Roast the sunflower seeds in the hot pan for 3 minutes.
5. 5. Remove the seeds and let them cool down.
6. 6. Peel the garlic and dice it finely.
7. 7. Grate the Parmesan.
8. 8. Wash the basil leaves and shake them dry.
9. 9. Put 2 tablespoons of the cooled sunflower seeds into a tall container.
10. 10. Add half of the diced garlic.
11. 11. Add 2 tablespoons of grated Parmesan.
12. 12. Add 2 handfuls of basil leaves.
13. 13. Season with some salt, pepper, and lemon juice.
14. 14. Add 9 tablespoons of olive oil.
15. 15. Puree the mixture with a hand blender to make a pesto.
16. 16. Transfer the pesto to a bowl and set it aside.
17. 17. Peel the shallot and dice it finely.
18. 18. Clean the mushrooms thoroughly and cut them into small pieces.
19. 19. Sort through the spinach, wash it, and shake it dry.
20. 20. Heat the remaining olive oil in a frying pan.
21. 21. Fry the mushrooms over high heat for 2 to 3 minutes until well-browned.
22. 22. Add the shallot, the remaining garlic, and the spinach.
23. 23. Cook everything together, shaking the pan, over medium heat for 2 to 3 minutes.
24. 24. Season the pan with salt and pepper.
25. 25. Drain the cooked pearl barley.
26. 26. Fluff the pearl barley with a fork.
27. 27. Return the pearl barley to the pot.
28. 28. Mix the pearl barley with a good half of the pesto.
29. 29. Add the pearl barley to the mushrooms in the pan.
30. 30. Toss everything briefly to combine.
31. 31. Serve the pan contents onto a plate.
32. 32. Garnish the dish with the remaining sunflower seeds.
33. 33. Garnish the dish with grated Parmesan.
34. 34. Garnish the dish with fresh basil.
35. 35. Serve the remaining pesto on the side.

Nutrition per serving

• kcal: 574
• Protein: 22 g · Fett/Fat: 35 g · Carbs: 43 g