55m$15.87Leek Barley Cottage Bowl
A creamy, savory barley bowl with tender leeks, earthy cremini mushrooms, fresh thyme, and Parmesan. Cozy enough for elevenses and hearty enough for a pantry supper.
- Energy
- 520 calories per serving
- Protein
- 16.9 g per serving
- Carbs
- 63.6 g per serving
- Fat
- 24.3 g per serving
- Sodium
- 1270 mg per serving
Shopping options
olive oil
2 Tablespoon
Kroger® Extra Virgin Olive Oil
6%
black pepper
0.5 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
1%
pearled barley
1 Cup
Bob's Red Mill Pearl Barley
22%
vegetable broth
3 Cup
Pacific Foods Organic Vegetable Broth, Plant Based, 32 oz Carton
75%
leeks, thinly sliced and rinsed
3 Cup
Organic Leeks-Order by the Bunch (2-3 leeks per bunch)
59%
heavy cream
0.5 Cup
Kroger® Heavy Whipping Cream Pint
25%
Parmesan cheese, grated
0.75 Cup
Kroger® Parmesan Grated Cheese
28%
kosher salt
1 Teaspoon
Kroger® Coarse Kosher Salt
0%
cremini mushrooms, sliced
12 Ounce
Kroger® Sliced Baby Bella Mushrooms
75%
fresh thyme leaves
1 Tablespoon
Simple Truth Organic® Thyme
20%
garlic, minced
3 Count
Garlic
100%
Cost Summary
· only what you use
per serving · 4 servings
All ingredients selected
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Cook this recipe
- vegetable broth-3 cups
- leeks-3 cups
- pearled barley-1 cup
- Parmesan cheese-0.75 cups
- cremini mushrooms-12 oz
- garlic-3 cloves
- heavy cream-0.5 cups
- olive oil-2 tbsp
- fresh thyme leaves-1 tbsp
- kosher salt-1 tsp
- black pepper-0.5 tsp
Trim and thinly slice the leeks, then rinse them well to remove grit; slice the mushrooms, mince the garlic, grate the Parmesan, and strip the thyme leaves.
Keep the knife blade angled away from fingers while slicing and mincing.
Combine the pearled barley and vegetable broth in a saucepan, bring to a boil, then cover and simmer for 25 to 30 minutes until the barley is tender and chewy; drain excess liquid if needed.
Use caution when draining hot barley; keep steam away from your face and hands.
Heat the olive oil in a large skillet over medium heat, add the leeks and 1/2 teaspoon salt, then cook until soft and glossy for 6 to 8 minutes; add the mushrooms and cook until browned and tender for 8 to 10 minutes.
Stir in the garlic and fresh thyme, then cook until fragrant for about 1 minute; add the cooked barley and fold everything together evenly.
Reduce the heat to low, stir in the heavy cream and Parmesan, then simmer gently for 2 to 3 minutes until creamy; season with the black pepper and remaining salt until savory and well balanced.
Spoon into bowls and serve warm, with the barley creamy, the leeks tender, and the mushrooms deeply savory.
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