Date posted: 05/09/2023

Braised miso mushroom with pearl barley tabbouleh and wholegrain rice

Braised miso mushroom with a nourishing pearl barley tabbouleh, tofu dressing and seed pesto

  • Serves 10
  • Timing: 1 hr
Votes: 0 Average: 0


Chef William pumpkin seeds 30g
Fresh pomegranate seeds 200g
Blue Dragon tofu box 349g
Essential Cuisine miso stock base 25g
La Española extra virgin olive oil 100ml
La Española pure olive oil 300ml
Laila pearl barley 400g
Cypressa tahini paste 25g
Kikkoman tamari soy sauce 50ml
Fresh lemon juice 50ml
Fresh picked curly parsley (chilled) 150g
Peeled garlic 10g
Fresh red radiccio trimmed 5 pieces
Fresh root ginger 20g
Fresh rocket 60g
Portobello mushroom 800g
Easy Cook wholegrain rice 140g


  1. Cook the pearl barley as per pack instructions and allow it to cool. Add lemon juice, parsley and mint, as well as minced garlic and extra virgin olive oil.
  2. To make the pesto, lightly toast the seeds. Using a food processor, blend the seeds, rocket, and 100ml of olive oil together, leaving the mixture slightly chunky. Salt and pepper to season.
  3. To make the tofu dressing, add the tofu, grated ginger, half the tahini and tamari into a blender and blend until the mixture is smooth.
  4. Mix the remaining half of the tahini with the miso and 300ml of water. Heat 100ml of olive oil in a pan and add the mushrooms. Cook until they are brown and add the miso mix. Finally, cover with the pan lid and simmer until the mushrooms are nice and tender.
  5. Cut the radiccio in half lengthways. Add a little olive oil into a pan before adding the radaccio to caramelise, and season it. You could also chargrill for a smoky flavour.
  6. Plate up the dish with a separate bowl of tofu dressing on the side. Add a touch of micro coriander to finish.
  This recipe is part of the health food trends 2024, click the link to discover the rest of our food and drink trends 2024.
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