Mushroom Barley Bake With Prawns & Asparagus (Crock Pot)
March 02, 2016
"An adaptation of Irene McGuiness' recipe."
- Serving Size: 1 (248.2 g)
- Calories 242.8
- Total Fat - 7.1 g
- Saturated Fat - 1.2 g
- Cholesterol - 51.1 mg
- Sodium - 329 mg
- Total Carbohydrate - 34.1 g
- Dietary Fiber - 6.7 g
- Sugars - 5.3 g
- Protein - 12.1 g
- Calcium - 105 mg
- Iron - 1.8 mg
- Vitamin C - 27.5 mg
- Thiamin - 0.2 mg
Step by Step Method
Place mushrooms and hot water in small bowl.
Let sit for 15 minutes to plump up mushrooms.
Strain, reserving liquid.
Coarsely chop mushrooms and place in 4 to 6 L slow cooker.
Add barley, onion, garlic, stock, and reserved liquid from mushrooms.
Cover and cook on low for 4 hours or until barley is almost tender.
Trim asparagus and cut into 1 1/2 in (3.75 cm) julienned pieces.
Fold into barley along with prawns and lemon juice.
Cover and continue to cook on low for 1 more hour or a little longer if necessary.
Barley should be tender and the liquid absorbed.
Asparagus and prawns should be cooked through.
Fold in pine nuts and Parmesan.
Add salt and pepper to taste.
No special items needed.
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- For best results, use dried mushrooms with a variety of flavors and textures.
- Make sure to use fresh prawns that have been peeled and deveined for the recipe.
- Substitute dried porcini mushrooms for the assorted wild mushrooms. The benefit of this is that porcini mushrooms have a more intense flavor than the assorted wild mushrooms, giving the dish a richer, earthier taste.
- Substitute cooked quinoa for the pearl barley. The benefit of this is that quinoa is a gluten-free grain, making the dish suitable for those with gluten sensitivities, while still providing a hearty texture and nutty flavor.
Vegetarian Version Replace the prawns with 1/2 pound of cubed, firm tofu. Omit the Parmesan cheese and add 1/4 cup of nutritional yeast to the slow cooker. Cook for the same amount of time and enjoy!
Roasted Garlic Broccoli - Roasted garlic broccoli is the perfect side dish to complement this Mushroom Barley Bake with Prawns & Asparagus. The roasted garlic adds a subtle sweetness and flavor to the broccoli, which pairs perfectly with the savory flavors of the barley bake. Plus, broccoli is a great source of fiber, vitamins, and minerals.
Lemon-Herb Roasted Potatoes: Lemon-herb roasted potatoes are the perfect side dish to pair with this Mushroom Barley Bake with Prawns & Asparagus. The potatoes are roasted with a blend of herbs and lemon juice, which adds a bright and zesty flavor. The potatoes are also a great source of carbohydrates, which helps to balance out the protein from the prawns. Plus, the potatoes are easy to make and can be served hot or cold.
Q: How long should I cook the Mushroom Barley Bake With Prawns & Asparagus?
A: The Mushroom Barley Bake With Prawns & Asparagus should be cooked on low for 4 hours or until barley is almost tender. Then fold in the asparagus and prawns and cook for an additional hour or until the barley is tender and the liquid is absorbed.
Q: What type of barley should I use for the Mushroom Barley Bake?
A: It is best to use pearl barley for the Mushroom Barley Bake. Pearl barley is a type of hulled barley which has had its husk and bran layers removed. It cooks up quickly and has a chewy texture.
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The famous chef Julia Child was a big fan of barley and often featured it in her recipes. This Mushroom Barley Bake with Prawns and Asparagus is an adaptation of her recipe and would have been a favorite of hers.
The dish itself has a long history and is believed to have originated in the Middle East. It was served in the royal courts of Persia and is still popular in that region today.