2 tbsp olive oil
300g mushrooms, sliced
30g Connacht Gold Garlic and Herb Creamery Butter
2 leeks, chopped
400g pearl barley, rinsed
1.2l vegetable stock
400ml boiling water
50g Parmesan, grated
Salt and black pepper
A handful of fresh chives, chopped
1 Heat the oil in a frying pan over a medium-high heat and cook the mushrooms for five minutes until golden. Transfer the mushrooms to a plate and set aside.
2 Melt the butter in the pan and cook the leeks for eight minutes until soft and translucent.
3 Add the barley, stock and water and simmer for 20-30 minutes until the barley is soft.
4 Stir in the mushrooms and Parmesan. Season with salt and pepper and serve with a sprinkling of chives.
Per Serving 569kcals, 18.2g fat (7.3g saturated), 88.4g carbs, 4g sugars, 18.1g protein, 17.5g fibre, 0.26g sodium