Ingredients
1 leek
1 x white onion
10 grams butter
1 tbls olive oil
thyme/oregano leaves
3 tbls Equigold porchini powder
2 cups barley
1/2 cup dry white wine
6-8 cups good quality chicken stock
200 gms brown button mushrooms
1 cup parmesan cheese
25 gms butter
salt/pepper
To Make
1. Dice your leek and onion and saute in olive oil and butter untill nice and translucent.
2. Add your porcini powder, thyme leaves and barley, make sure you coat all the barley with butter.
3.Pour in 1/2 cup white wine and let abbsorb into the rice, then add your warmed chicken stock laddle by laddle. This will take close to 40 minutes but its worth it!
5. Lastly add your sliced button mushrooms and cook untill just tender to the bite.
4. Once the barley is al-dente add in your extra butter and parmesan cheese.. plate and serve with a fresh rocket sald and a drizzle of olive oil and micro greens.