Protein Boost | Buttery Mushroom & Bacon Barlotto
with Crisped Almond-Granola Topping
Cooking time
40 minutes
Servings
2/4
Calories
1140 /serving
Power up on proteins! Add bacon to your meal with our Protein Boost option. Rice makes risotto, orzo makes orzotto and barley makes… you guessed it, barlotto! Dried mushrooms and finely sliced mushrooms anchor this Italian spin in rich earthy flavours, with a buttery finish. A garnish of oven-crisped nuts and oats crackles on top, and a bright green salad shines on the side.
We will send you:
- 2 Garlic cloves
- 1 Head of curly leaf lettuce
- 7g Dried mushrooms (porcini or shiitake)
- 225g Mushrooms
- 40g Rolled oats
- 45ml Rich, Snappy Whipped Balsamic vinaigrette
- 30ml Vegetable demi-glace
- 25g Almonds
- 200g Pearl barley
- 7g Honey
- 100g Naturally smoked bacon (raised without antibiotics by Canadian farmers)
Contains: Almonds • Barley • Eggs • Milk • Mustard • Oats • Sulphites
You will need:
Medium pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Small heatproof bowl
Small pot (or kettle)
Whisk
2 or 4 tbsp Butter
1 or 2 Eggs
Total Fat
63 g
Saturated Fat
19 g
Sodium
670 mg
Total Carb
118 g
Sugars
11 g
Protein
29 g
Fibre
23 g
Preparation
Mise en place
- Preheat the oven to 450°F.
- Thinly slice the fresh mushrooms.
- Mince the garlic.
- Roughly chop the lettuce.
- In a small pot (or kettle), bring 1 cup water (double for 4 portions) to a boil.
- In a small heatproof bowl, combine the dried mushrooms and boiling water. Set aside for at least 5 min. to rehydrate.
Start the barlotto
- In a medium pot, heat a drizzle of oil on medium-high.
- Add the fresh mushrooms, garlic and S&P. Sauté, 3 to 5 min., until beginning to brown.
- Add the barley and cook, stirring often, 1 to 2 min., until toasted.
Finish the barlotto
- To the pot, add the rehydrated mushrooms and liquid, the demi-glace, 2 cups water (double for 4 portions) and S&P; bring to a boil.
- Reduce to a simmer and cook, stirring often, 25 to 27 min., until al dente.
- Add 2 tbsp butter (double for 4 portions); stir well.
- If the barlotto seems dry, gradually add ⅓ cup water (double for 4 portions) until you achieve your desired consistency.
Prepare the granola
- Meanwhile, in a large bowl, whisk the honey, 1 egg white (double for 4 portions) and S&P until foamy.
- Add the oats, almonds, a generous drizzle of oil and S&P; stir well.
Toast the granola
- Arrange the granola on a lined sheet pan and toast in the oven, stirring halfway, 6 to 8 min., until crispy.
- Set aside to cool.
- Once cool enough, break into bite-size pieces.
Make the salad & serve
- Meanwhile, in a second large bowl, combine the lettuce and vinaigrette.
- Divide the barlotto between your bowls.
- Garnish with the granola.
- Serve the salad on the side. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
