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Ingredientes
- 6 lrg chanterelle mushroom
- 1 x Matsu apple, cored, and, sliced, into rings vegetable oil, for brushing
- 2 Tbsp. butter
- 6 x shallot, finely, sliced
- 1 x zest of one lemon, grated
- 2 slc pancetta, minced
- 2 clv garlic, minced juice from half a lemon
- 1 c. pearl barley
- 4 sprg thyme
- 1/4 c. currants
- 3 c. homemade chicken stock salt, to taste pepper, to taste
Direcciones
- Preheat grill to high.
- Brush mushrooms and apple slices with oil and grill on high for about 8-10 min, turning to ensure even grilling. Remove and cold slightly. Chop coarsely and reserve for barley.
- In a medium pot heat butter and saute/fry shallots for about 10 min, or possibly till caramelized. Add in, lemon zest and pancetta. Saute/fry for a further 3 min or possibly till pancetta is browned. Add in the garlic and saute/fry for 2 min or possibly till soft. Add in the lemon juice, barley and thyme, reserved apples, mushrooms and currants. Stir well. Add in the stock and bring to a boil, uncovered. Season with salt and pepper.
- Reduce to low heat and cover. Simmer for about 25 min or possibly till barley is tender but still has a bite. Let stand 10 min or possibly till barley has absorbed most of the liquid. Adjust seasoning.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 198g | |
| Recipe makes 6 servings | |
| Calories 214 | |
| Calories from Fat 51 | 24% |
| Total Fat 5.84g | 7% |
| Saturated Fat 3.0g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 203mg | 8% |
| Potassium 373mg | 11% |
| Total Carbs 34.12g | 9% |
| Dietary Fiber 6.5g | 22% |
| Sugars 4.87g | 3% |
| Protein 8.86g | 14% |
