Barley and Mushroom Bowl

Nordic · Winter · 45 min · Serves 4 · By Priya Nair

This is the kind of plain-good cooking the Nordic kitchen does so well: nutty barley, mushrooms browned until they squeak, and a tangle of greens, all tied together with dill and lemon. It is hearty without being heavy, the sort of bowl you crave when the light goes early.

Ingredients

• 200g pearl barley
• 3 tablespoons olive oil
• 400g mixed mushrooms, torn
• 1 leek, sliced
• 2 garlic cloves, minced
• 100g kale, stems removed and torn
• 1 lemon, zested and juiced
• A small handful of dill, chopped
• Sea salt and black pepper, to taste

Method

1. Simmer the barley in plenty of salted water until tender but chewy, about 30 minutes. Drain.
2. Meanwhile, heat half the oil in a wide skillet over high heat. Brown the mushrooms in batches, without crowding, until deeply golden. Set aside.
3. Lower the heat, add the rest of the oil, and soften the leek and garlic for five minutes.
4. Add the kale and a splash of water, cover, and steam until wilted, about three minutes.
5. Fold the drained barley and mushrooms back into the pan. Brighten with lemon zest and juice, then season well.
6. Finish with dill and serve warm.