Autumn Pearl Barley Bowl with Mushrooms, Beetroot and Mustard Yogurt
A autumnal lunchbox bowl with nutty, tender pearl barley, sautéed mushrooms, beetroot and lamb's lettuce. The mustard yogurt dressing is packed separately so nothing gets soggy.
By yumbelo · 2 servings · 30 minutes
Ingredients
- 150 g Pearl barley
- 250 g Mushrooms
- 200 g Pre-cooked beetroot
- 60 g Lamb's lettuce
- 30 g Walnut kernels
- 1 pc Shallot
- 2 tbsp Olive oil
- 150 g Yogurt (3.5% fat)
- 1 tsp Dijon mustard
- 1 tbsp Apple cider vinegar
- 1 tsp Fresh thyme leaves
- Salt
- Pepper
Method
- Bring the barley to a boil in a pot with about 600 ml water and a pinch of salt, then simmer over medium heat for about 25 minutes until al dente. Drain and let it steam dry.
- While the barley cooks, clean the mushrooms and slice them. Finely dice the shallot.
- Heat one tbsp olive oil in a pan and fry the mushrooms over high heat for 5 to 6 minutes until they are nicely browned. Briefly fry the shallot and thyme along with them, then season with salt and pepper.
- Cut the beetroot into cubes or wedges. Roughly chop the walnuts and toast them briefly in a dry pan until fragrant.
- For the dressing, stir the yogurt, mustard, apple cider vinegar, one tbsp olive oil, salt and pepper until smooth.
- Divide the barley with mushrooms, beetroot and lamb's lettuce between two containers or bowls. Sprinkle the walnuts on top.
- Pour the dressing into a small separate container and add it just before eating. Let the bowl cool completely before packing.