Mushroom barley with a little patience
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Pearl barley keeps a pleasant chew even when surrounded by a soft, savoury sauce. Brown the mushrooms separately and add them back near the end. It takes one extra pan, but prevents the whole dish from tasting simply boiled.
For 3 servings, use 180g pearl barley, 1 cleaned finely sliced leek, 300g sliced mushrooms, 2 tablespoons olive oil, 1 teaspoon thyme leaves, 800ml low-salt vegetable stock and 30g grated vegetarian hard cheese. Barley contains gluten and cheese contains milk. Check stock labels.
Heat half the oil in a saucepan. Soften leek over medium-low heat for 8 minutes. Add barley, thyme and stock, bring to a gentle simmer and cook for 35–45 minutes, or the packet time, until tender with a little bite. Stir occasionally and add hot water if it threatens to catch.
Meanwhile brown mushrooms in the remaining oil in a broad pan for 8–10 minutes, working in batches if needed. Fold them into the cooked barley, stir in cheese off the heat and taste before seasoning. Allow about 55 minutes. Serve while loose and spoonable. Refrigerate leftovers promptly and reheat once with a little water until steaming hot.