Barley Risotto

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2 fl oz canola oil
1 ½ cups shiitake mushrooms, julienne and par roast
¼ cup Pickled Leeks (see below)
¼ cup Garlic Confit (see below)
3 cups parboiled pearl barley
1 tsp kosher salt
½ tsp black pepper
1 cup water
1 handful Kale Chips (see below)

Heat a sauté pan, add oil and heat through. Add leeks and mushrooms to pan and cook until fragrant (2-3 minutes). Add garlic, barley and seasoning; heat through. Add water and simmer until all of water is absorbed by the barley. Distribute between four plates and garnish with kale chips. Makes 4 servings.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.