Barley and mushroom ragu

Barley and mushroom ragu

By
From
Tiffiny's Lighten Up Cookbook
Serves
2
Photographer
Mark Roper

Ingredients

Quantity Ingredient
30g pearl barley, rinsed
10g porcini mushrooms
200g mixed mushrooms, sliced
1 garlic clove, crushed
2 sprigs thyme
1/4 cup parsley, chopped
2 teaspoons extra-virgin olive oil
1 tablespoon butter
30ml white wine or water
squeeze lemon
extra parsley, chopped, to serve
reduced-fat yoghurt, to serve

Method

  1. Place the barley in a saucepan and cover with 2 cups of water. Bring to a simmer, then cover and cook for 20–30 minutes until tender. Drain and set aside, covered to keep warm.
  2. Cover the porcini mushrooms with warm water and soak for 10 minutes. Sauté the mixed mushrooms, garlic and herbs in the oil and butter over a high heat for 4–5 minutes, shaking the pan regularly. Add the wine (or water) and simmer for 2 minutes. The sauce should thicken slightly. Add the porcini mushrooms to the pan with 1 teaspoon of the soaking liquid.
  3. Serve the barley topped with the mushroom ragu, a squeeze of lemon, a little extra parsley, a dollop of yoghurt, and salt and pepper to taste.
Tags:
Tiffiny's Lighten Up Cookbook
Tiffiny
Tiffany
Hall
low
fat
weightloss
healthy
low-fat
skinny
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