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)
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Ingredients
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1 cup
hulled barley
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3 cups
low-sodium vegetable stock
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3/4 pound
cremini mushrooms
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1 pound
leeks
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1
bunch kale (approximately 4 C roughly chopped)
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1 1/2 teaspoons
dry thyme
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1 1/2 teaspoons
dry tarragon
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1/4 teaspoon
salt
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1 tablespoon
olive oil
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1 cup
white wine
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1 cup
creme fraiche or sour cream for a lower fat recipe
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2 teaspoons
apple cider vinegar
Directions
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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.
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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.
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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.
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Once the vegetables are cooked, add the barley to the pan and cook until heated through.
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Lastly, remove your pan from the heat and fold in creme fraiche and apple cider vinegar.
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