Game of Thrones returned last night (don’t worry – no spoilers here), and inspired this recipe that’s suitable for service at the Crossroads Inn, on the Kingsroad. I know you’re all looking forward to pigeon pies right now, but today is Meatless Monday. Instead, I bestow unto you sirs and ladies of the house Dirty Water, Barley with Herb Pesto, Roasted Mushrooms, Pecans, and Sauteed Brown Butter Radishes.
1½ cups uncooked hulled barley
4 cups vegetable stock
3½ teaspoons salt, divided
1 cup roughly chopped pecans
4 ounces portobello mushrooms, cut into medium dice
4 ounces sliced cremini mushrooms, roughly chopped
4 ounces sliced shiitake mushrooms, stemmed and quartered
¼ cup plus 2 tablespoons olive oil, divided
1 large shallot, minced
2 cloves garlic, minced
1 lemon, zested and juiced
1 cup roughly chopped basil leaves, loosely packed
1 cup roughly chopped parsley leaves, loosely packed
3 tablespoons minced chives, divided
3 tablespoon minced dill, divided
2 tablespoons grated parmesan
1 teaspoon black pepper
2 bunches small red radishes, cut in half lengthwise
2 tablespoons butter
Preheat an oven to 400 degrees Fahrenheit.
Place the barley in a sauce pot with the vegetable stock and 1½ teaspoons of salt. Bring the liquid to a rolling boil over high heat, then cover the pot and reduce the heat to low. Simmer the grains for 50 minutes or according to package instructions, or until all liquid is absorbed and the grains are are chewy.
Meanwhile, spread the chopped pecans on a sheet pan and toast in the oven for 5 minutes. Transfer the nuts to a small bowl and reserve for later.
Spread the mushroom pieces on the sheet pan and pour over 2 tablespoons of olive oil and 1 teaspoon of salt. Toss the mushrooms to coat thoroughly then sprinkle on the minced shallots, minced garlic, and lemon zest. Place the sheet pan in the oven and cook for 25 minutes, or until the mushroom liquid is almost gone and the mushrooms are browned.
Place the roughly chopped basil and parsley leaves into a blender or food processor with ½ teaspoon salt, 2 tablespoons minced chives, 2 tablespoons minced dill, grated parmesan, and black pepper. Puree the herbs while slowly drizzling in the remaining olive oil and lemon juice. Combine this pesto with the toasted pecan pieces and set aside.
Heat a nonstick pan over medium-high heat and melt the butter. Place the radishes, cut-side-down, into the pan and saute for 3 to 4 minutes. Flip the radishes once they achieve slight caramelization on the flat side and cook for another 2 minutes. Toss the radishes with ½ teaspoon salt, and remaining chopped chives and minced dill to finish.
Stir the pesto with pecan pieces into the cooked grains and serve with the roasted mushrooms and pan seared radishes.