Pearl Barley and Mushroom Perlotto

A lightened vegan Russian classic combining whole-grain pearl barley and savory mushrooms to deliver high fiber and plant-based protein.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 280 g (1 1/3 cups) dry pearl barley, rinsed · 986 kcal in the whole recipe
• 400 g (14 oz) fresh mushrooms, sliced · 88 kcal in the whole recipe
• 150 g (1 cup) green peas · 122 kcal in the whole recipe
• 1 large onion (150 g), finely chopped · 60 kcal in the whole recipe
• 1 medium carrot (100 g), diced · 41 kcal in the whole recipe
• 2 cloves garlic (8 g), minced · 12 kcal in the whole recipe
• 1.5 tbsp olive oil (20 g) · 177 kcal in the whole recipe
• 1000 ml vegetable broth, warm · 50 kcal in the whole recipe
• 1 tbsp reduced-sodium soy sauce (16 g) · 9 kcal in the whole recipe
• 15 g fresh dill, finely chopped · 7 kcal in the whole recipe
• Salt and black pepper to taste

Method

1. Finely chop the onion, garlic, carrot, and mushrooms.

   

2. Heat olive oil in a deep pan over medium heat, then sauté the onion, garlic, and carrot for 4 minutes before adding the mushrooms and cooking until browned.

   

3. Add the rinsed pearl barley and soy sauce, stirring continuously for 2 minutes to toast the grains.

   

4. Pour in the warm vegetable broth one ladle at a time, letting it absorb before adding more while simmering on medium-low for 30-35 minutes until the barley is tender.

   

5. Stir in the green peas, cook for 3 minutes, then remove from heat and fold in the fresh chopped dill along with salt and pepper.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.