Roasted Brussels Sprouts & Mushroom Broth Barley

Name: Roasted Brussels Sprouts & Mushroom Broth Barley
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 6 large dried mushrooms, like oyster, lion's mane, shitake (aproximately 2 cups); 2 dried bay leaves; 1 teaspoon black peppercorns; 1 teaspoon caraway seeds; 12-15 fresh thyme sprigs; 4 fresh rosemary sprigs; 2 & 1/2 quarts water (you may use more or less, as your pot allows); Diamond Crystal kosher salt; 1 & 1/2 pounds brussels sprouts (very thinly sliced); Extra-virgin olive oil; 2 cups dried barley; 1/4 cup extra-virgin olive oil; 1/2 cup fresh sage leaves (aproximatley 18-20 sage leaves); 3/4 cup skyr or greek yogurt (approximately 5 ounces); 3 tablespoons white wine vinegar; 3 large garlic cloves (grated); Freshly ground black pepper

Instructions

Prep:30minCook:40min

This recipe has it all - roasted Brussels sprouts and crispy mushrooms, barley cooked in an umami-packed mushroom broth, and a fried sage dressing that brings it all together. It's hearty, creamy, healthy, and perfect for meal-prep or a wholesome weeknight dinner.

Updated at: Fri, 15 Nov 2024 22:06:28 GMT