Iranian Pearl Barley Soup - Ash-e Jo Jow

The snow flakes had been drifting past our window on and off yesterday, so it was no surprise to wake up to a blanket of snow outside.  I guess its another day to stay indoors and be lazy, thank goodness for weekends; and even more thankful for having my own shelter to call  'home' and stay warm.

Yesterday, I had a proper lazy Saturday.  I mean really lazy, I watched an American film and a National Geographic documentary called LA92 about the 1992 Los Angeles protests and riots.  Today, will probably be the same with some cooking in between and a little ironing in readiness for the coming working week tomorrow.

Now onto food.  We finished of eating the last of this Iranian Pearl Barley Soup known as Ash-e Jo or Ash-e-Jow .  It looks deceptively plain, but it has so much depth and flavour mostly from the fresh herbs.  As well as barley and chickpeas which are visible, there are lots of greens in it such as spinach, dill and coriander and a homegrown leek which came from my own allotment garden plot.  We both loved  this Iranian Pearl Barley Soup that I will definitely make it again.

I am sharing this Iranian Pearl Barley Soup - Ash-e Jo ; Jow with The Veg Hog  who is kindly hosting #EatYourGreens Vegetarian and Vegan Blog challenge this month.  Please do join in.  For those of you who have not participated before, please Follow this link on how to join in ; and with Soups, Salads and Sammies hosted by Kahakai Kitchen.

Lemon and Turmeric Pearl Spelt

This  Lemon and Turmeric Pearl Spelt was inspired a Lemon rice I had at Natural Healthy Foods Cafe in Birmingham. 

The original recipe from Rose Prince is made with barley, however my variation made with spelt was served as part of a light meal served with steamed broccoli.  

Amazing Fungi and Kale Covered Barley with Green Mushrooms

Some of you may remember that last Summer, I went to the National Botanic of Wales.  I promised to share some pictures from the Fungi Mushroom, but never did.  I had forgotten about it until recently when I made a recipe with mushrooms.  

So here goes.  Let me me warn you though there will be an intermission, interrupted with a mushroom recipe and then we continue onto some of  the Fungi Exhibits.

I absolutely loved the collection of hand stitched textile exhibits, all showcasing a mushroom and each one unique and carefully crafted. 

Blackening Waxcap

If you click on the image, you will see a number of others.  Each one different, exquisite and stunning in its own way. 

Fungi Saviour of the Planet- the Mycosphere!

Okay here comes the recipe: Kale Covered Barley with Green Mushrooms.  Some of you will know that barley is being used in place of rice in risotto style dishes.  The first time I ever came across Barley Risotto was in The Millennium Cookbook (1998) by Eric Tucker.  I've made Barlotto as it is pretentiously known a few times, but this is not a Barlotto.  

Its a simple recipe, I cooked the barley until it was tender, drained it and set it aside.  I sauteed one onion and a little garlic, until nicely soft then stirred in 100g chopped mushrooms. Once the mushrooms begun to soften, I stirred in the barley along with four tablespoons of cooked pureed kale and cooked for a few minutes. The mushrooms don't look so green in this photo, but I assure you the mushrooms had sponged up the kale colours. It wasn't the most satisfying meal I have ever had, but I sure felt healthy eating it. You could try enhancing it further with some feta cheese, sun-dried tomatoes and black olives. 

Back to the Amazing Fungi exhibits.

Fungus The Bogeyman by Raymond Briggs

Golden Turmeric Barley with Cauliflower

Did you have a good Christmas?

We had a quiet one - just the two of us.

I have lots to share, but I wanted to share something that I have eaten recently that is not particularly festive, but interesting none the less.

Golden Glowing Turmeric is all the rage at the moment.  These days it can be found in soups, smoothies, teas, lattes, hummus, vegan cheese, Tofu scrambles and even sweet and savoury porridge's. However turmeric is not a new and trendy ingredient to me, as a person of South Asian heritage,  I have been eating and drinking turmeric all my life and have even used it as a natural face (beauty) product.  Loving its colour and its medicinal qualities and loathing how it  can taint every thing in its way - not the Midas touch I was expecting. 

A bit like the Turmeric New Potatoes yes I admit this bowl of Barley looks radioactive. I've had and made Turmeric Rice many times in my life, but wanted to ring the changes so when I stumbled upon a recipe made with Barley, I wanted to try it.  I was a bit apprehensive of serving it to D, but I need not have been as he actually welcomed the change from Basmati rice.  Its not a stand alone dish, it  makes for a good accompaniment.  A talking point on the Buffet Table for Boxing Day or even New Years Eve. 

The preserved lemons in the middle are from a jar and are optional.  I actually love the piquancy of preserved lemons, so scattered some chopped wedges over mine, D was less inclined. He likes lemon and citrus things, but is not keen on preserved lemons.  He likes chocolate but not chocolate cake so much.  He likes coffee but not coffee flavoured things.  All this makes sense to him.  I am not going to unravel this mystery. 

Pearl Barley Risotto with Oyster and Porcini Mushrooms

Some of you will know that I am not a huge mushroom fan, but I don't mind the dried mushrooms - the ones you have to reconstitute in water.  Somehow the flavour is much more intense than the fresh stuff.  Another reason I wanted to make this dish was that I didn't have much in the way of fresh ingredients at home, so its good to have some store-cupboard standbys.  

Anyway, when I went to get out my packet of risotto rice, it dawned on me that I had used it a couple of weeks back for Smoked Paprika Risotto. I have both brown and white rice in jars too but just had my mind set on risotto.  Whilst searching the cupboard, my hands fell upon half a bag of pearl barley reaching its sell by date.  

I recalled that many foodies were now using pearl barley as a change from risotto rice.  With that in mind that is what I decided to do.  It took a little longer to cook, but the result was quite a pleasant. Even D said it made a nice change from rice.  The pearl barley had toothsome bite, and the mushrooms had texture and woodsy flavour.  I will definitely be making it again.

I am sharing this recipe with Tasty Tuesdays hosted by Vicki at Honest Mum; and Recipe of the Week hosted by A Mummy Too.

Pearl Barley Risotto
Serves 3 - 4 as part of a two or three course meal
Ingredients
50g oyster, porcini and shiitake mushrooms, rehydrated in 300ml vegetable stock

3 tablespoons olive oil
1 onion, finely sliced
2 garlic cloves, crushed
250g - 300g pearl barley
2 1/2 pints vegetable stock
Salt and pepper to taste
Handful of fresh parsley, minced
Method
In a wide pan, heat the oil.  Stir in the onion and sauté for 10 minutes or until soft. Stir in the garlic until soft, then stir in the pearl barley and cook for a minute or so. 
Gradually start adding the vegetable stock, ladle at a time until the liquid is absorbed before adding the next, when half of the vegetable stock is used, stir in the reconstituted mushrooms and its liquid, stirring frequently until the liquid is absorbed.  Taste and tweak seasoning to taste. Continue stirring in the rest of the liquid until it is all absorbed and the pearl barley is cooked.  About 5 minutes before serving,  stir in the minced parsley.