Mushroom, Pearl Barley and Quinoa Pilaf
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An earthy and grounding dish, inspired by a slow transition from Winter to Spring.
You’ll need a deep frying pan or saucepan
Serving for 2
Ingredients (when in italics available from the van)
100g pearl barley (approx
100g quinoa (approx
1 large handful dried mushrooms
1 onion - chopped
1 tbsp olive oil (approx
1 tbsp bouillon mixed with 750ml hot water (approx
1 tsp dried thyme (approx
Total cost from Incredible Bulk approx £1.96
Method
Rehydrate your mushrooms - place them in a jar and cover with warm water for around 1 hr. Prepare the rest of your ingredients - chop onion, gather and weigh grains.
Drain mushrooms - keep water and add your bouillon to it, top up to 750ml.
Add olive oil to warm pan, saute onion until nice and caramelised, add your thyme, barley, quinoa and mushrooms, stir all together and then add your stock. Bring to boil and then simmer for 30 mins until tender.
Zero Waste Tips
Find onion locally loose and plastic free
For dried mushrooms we love falfungi, Cornish grown shrooms, sold in 100% biodegradable pouch
Shop for grains and spices at your local refill shop to avoid packaging