Portobello & Brussels Sprouts Sauté
Sautéed Brussels sprouts and Portobello mushrooms over harissa barley with a
jalapeno green pea mash
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Portobello & Brussels Sprouts Sauté
Sautéed Brussels sprouts and Portobello mushrooms over harissa barley with a
jalapeno green pea mash
|
| Servings |
| 6 |
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|
Ingredients
- 2 1/4cups cooked barley
- 2Tbsp harissachili pepper paste
- 2Tbsp olive oil
- 1cup Brussels sproutswashed, trimmed, cut in half
- 1cup portobello mushroomcleaned, stems removed, cut into 1″ pieces
- 1Tbsp garlic clovespeeled, minced
- 1/4tsp kosher salt
- 1/4tsp black pepper
- 1 1/2cups Jalapeno Pea Mashsee link in Recipe Notes
Instructions
- Combine Barley and Harissa. Mix well. Keep hot.
- Heat 2 Tbsp oil in sauté pan over medium high heat.
- Add about 1-1/2oz of Brussels sprouts and 1-1/2oz mushrooms. Sauté until browned, 3-4 minutes.
- Add garlic, salt and pepper.
- On plate for 1 serving, layer 2oz Jalapeño Pea Mash, 3oz harissa-barley mix, 4oz sautéed brussels sprout-mushroom mix. Serve and enjoy!
Recipe Notes