cateory: courses
Barley-lentil stew with mushrooms, crisped prosciutto, and dill
Reviews: 198
Ingredients:
- 2 cups water;
- ¼ cup hulled barley, soaked overnight and drained;
- ¼ cup pearl barley;
- ¼ cup green or black lentils, picked over and rinsed;
- 1 large bay leaf;
- 1 dried red chile.
- STEW, AND TO FINISH:
- 2 tablespoons extra-virgin olive oil;
- 4 ounces prosciutto, chopped (about 1 cup);
- 2 medium leeks, white and light green parts, sliced ¼ inch thick medium leeks, white and light green parts, sliced ¼ inch thick (about 3 cups);
- ½ pound cremini mushrooms, halved if large, and sliced ¼ inch thick (3 cups);
- ½ bunch chard or spinach, leaves chopped (about 2 cups) and stems sliced ¼ inch thick;
- 2 cloves garlic, lightly crushed;
- 2 teaspoons dried marjoram;
- 1 teaspoon dried crumbled oregano;
- ½ cup chopped fresh dill;
- 2 cups vegetable broth;
- 1 cup water;
- 1 corner Parmesan cheese rind (optional);
- 2 tablespoons reduced-sodium soy sauce, plus extra for seasoning;
- ¼ teaspoon freshly ground black pepper;
- ½ cup sour cream or plain whole-milk Greek yogurt, beaten until smooth.
- GRAIN-LENTIL MIXTURE:
How to make
Barley-lentil stew with mushrooms, crisped prosciutto, and dill
Barley-lentil stew with mushrooms, crisped prosciutto, and dill
- To parboil the grain-lentil mixture, bring the water, both kinds of barley, lentils, bay leaf, and chile to a boil in a heavybottomed medium saucepan. Decrease the heat to maintain a simmer, cover, and cook for 20 minutes.
- Meanwhile, start the stew. Line a small plate with paper towels. Heat 1 tablespoon of the olive oil in a heavy-bottomed large saucepan over medium heat until shimmering. Add the prosciutto and cook, stirring frequently, until lightly browned and crisp, about 3 minutes. Using a slotted spoon, transfer ¼ cup of the prosciutto to the paper-lined plate and set aside.
- Add the leeks, mushrooms, chard stems, and garlic and cook, stirring frequently, until the vegetables soften and mushrooms release much of their liquid, about 3 minutes. Add the dried herbs and cook for 1 minute, then stir in ¼ cup of the dill. Add the broth, water, Parmesan rind, 1 tablespoon of the soy sauce, and the pepper.
- Transfer the parboiled grains and lentils, including any remaining cooking liquid, to the vegetables and bring everything to a boil. Decrease the heat to maintain a simmer, cover, and cook until the barley is tender but still slightly chewy, about 20 minutes.
- To finish the stew, remove the Parmesan rind, bay leaf, and chile, and season with the remaining 1 tablespoon soy sauce. Taste and adjust for pepper (I like to spice it up a bit), salt, or soy sauce (don’t add both, as soy sauce is very salty). Stir in the chard leaves, drizzle with the remaining 1 tablespoon olive oil, and remove the saucepan from the heat. Let sit, covered, for 3 to 5 minutes to allow the leaves to soften.
- Ladle the stew into bowls. Garnish each serving with a dollop of sour cream, a bit of the reserved crisped prosciutto, and some of the remaining ¼ cup dill. Serve right away.
- TO GET A HEAD START: Barley and lentils, as in step 1, can be parboiled 3 days ahead. Do not drain. Cover and chill. The stew, up through step 5, can be prepared 1 day ahead. Chill, covered.
- TO MAKE IT VEGETARIAN: Simply omit the prosciutto.
Comments for
Barley-lentil stew with mushrooms, crisped prosciutto, and dill
Barley-lentil stew with mushrooms, crisped prosciutto, and dill
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