YIELDS
2 servings
PREP TIME
COOK TIME
TOTAL TIME
- 1 1/3 cup Cooked barley
- 1 small onion, chopped
- 6-7 white button mushrooms, sliced (cremini or shiitake would also work well)
- 1 tbsp extra virgin olive oil
- 3/4 tsp dried dill
- 1/4 tsp ground cumin
- 1/4 tsp ground coriander
- dash crushed fennel seeds (more to taste)
- 1 tbsp soy sauce or liquid aminos
- 1 cup walnut halves
- to taste sea salt
- to taste fresh ground black pepper
- 1 1/3 cup Cooked barley
- 1 small onion, chopped
- 6-7 white button mushrooms, sliced (cremini or shiitake would also work well)
- 1 tbsp extra virgin olive oil
- 3/4 tsp dried dill
- 1/4 tsp ground cumin
- 1/4 tsp ground coriander
- dash crushed fennel seeds (more to taste)
- 1 tbsp soy sauce or liquid aminos
- 1 cup walnut halves
- to taste sea salt
- to taste fresh ground black pepper
Directions
1. To cook barley: dry barley to water ratio is 1: 2.5. Bring water to boil, add barley. Cover, reduce heat and simmer for 30-50 minutes until all water is absorbed.
2. In a pan, heat oil over medium heat. Add onions and saute for 4 minutes or until translucent.
3. add mushrooms, and cook, stirring occasionally for another 3 minutes. Add spices and dill and fennel seeds. (Fennel seeds have a very strong taste. Make sure to crush them on your cutting board first and try adding a dash first. You can always add more to taste later).
4. Add barley, walnuts, and soy sauce (use gluten free soy sauce if you desire), and combine well. Stir fry for another 3 minutes or so, until all are combined, toasty looking and done. Adjust seasoning with sea salt and fresh black pepper. Serve with roasted tomatoes if desired.
*To roast tomatoes, just drizzle a tiny bit of olive oil and bake at 350 degrees F for about 30 minutes or until caramelized. Any type of tomatoes will do!
Shiitake “Bacon” Breakfast Hash
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Photo: Peaceful Dumpling
