FREE
This recipe will take you 1 hour 10 minutes plus 20 minutes soaking
Serves 4
- 30g dried porcini mushrooms
- 1 cal cooking spray*
- 1 large onion, chopped
- 1kg chestnut mushrooms, sliced
- 4 garlic cloves, crushed
- 3 large fresh thyme sprigs, leaves picked and chopped, plus a few sprigs to serve
- 350g dried pearl barley
- 1 tsp miso paste (no oil or sugar)
- 1 litre boiling vegetable stock, suitable for vegans
- Handful rocket leaves, to serve
- *Search ‘cook’s tips’ in our member features section for need-to-know info on this ingredient.
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