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Author Notes: Hungarian Mushroom, Leek, and Kale Pilaf still has the creamy and savory goodness of Hungarian soup but it's a little lighter and fresher for warmer days! —Rachel (Simple Seasonal)
- 1 cup hulled barley
- 3 cups low-sodium vegetable stock
- 3/4 pound cremini mushrooms
- 1 pound leeks
- 1 bunch kale (approximately 4 C roughly chopped)
- 1 1/2 teaspoons dry thyme
- 1 1/2 teaspoons dry tarragon
- 1/4 teaspoon salt
- 1 tablespoon olive oil
- 1 cup white wine
- 1 cup creme fraiche or sour cream for a lower fat recipe
- 2 teaspoons apple cider vinegar
- Rinse 1 cup of barley, then combine it in a saucepan with 3 cups of vegetable stock. Bring to a boil, reduce to a simmer, cover, and simmer for 20 minutes. After 20 minutes have passed, check for doneness every 5 minutes until it’s al dente. The barley should be a little bit chewy in the center, but not hard. Next, rinse it under cold water and set aside until you’re ready to use.
- While your barley is cooking, it’s a good time to prep your vegetables. For mushrooms, cut them into thick slices (about 4 slices per mushroom.) To prepare the leeks, cut the ends off and cut into bite-sized diagonals. Next, take care to wash them well by swishing the pieces in a bowl of water, letting them sit for a few minutes, and then swishing them again before draining and drying. Coarsely chop the kale.
- In a large pan, combine the vegetables, thyme, tarragon, salt, olive oil, and white wine. Cook over medium heat until the mushroom and leeks are soft.
- Once the vegetables are cooked, add the barley to the pan and cook until heated through.
- Lastly, remove your pan from the heat and fold in creme fraiche and apple cider vinegar.