Summer 2024

Miso Barley Mushrooms with Coriander Pesto

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Serving: 4

Prep Time: 15 minutes

Cook Time: 1 hour


300g pearl barley, rinsed

750ml boiling water

4 heaped teaspoons white miso paste

1 onion, finely chopped

1 teaspoon freshly ground

black pepper

Small handful dried shiitake mushrooms, chopped

300g chestnut mushrooms, thickly sliced

1 red onion, thickly sliced

2 cloves garlic, finely grated

2 tablespoons olive oil

1 x 400g tin haricot beans, drained and rinsed

Maldon Sea Salt flakes

For the pesto:

40g fresh coriander

1 teaspoon coriander seeds

40g pine nuts

80ml olive oil

1 teaspoon Maldon Sea Salt flakes, plus extra as needed

1 ½ tablespoons lemon juice, plus extra as needed


The talented Rukmini Iyer is a celebrated author and culinary innovator, known as the queen of fuss-free flavour. In her latest cookbook, ‘The Green Cookbook’, Iyer continues her mission to simplify delicious home-cooked meals. This vibrant collection features 75 brand-new recipes designed to help you get a delectable dinner on the table every day of the week with minimum hassle and maximum flavour. Whether you’re a ‘seasoned’ vegan, a dedicated vegetarian, or simply looking to incorporate more plant-based meals into your diet, ‘The Green Cookbook’ offers a treasure trove of inspiration!

Here is how to make miso barley mushroom with coriander pesto…

This is one of Rukmini’s favourite recipes in the book. The combination of miso,
barley and mushrooms is inspired by Niki Segnit’s Flavour Thesaurus: More
Flavours, while the incredibly moreish coriander pesto is her version of Noor
Murad’s from Ottolenghi Test Kitchen: Extra Good Things – a happy melange
of inspiration where the pearl barley and mushrooms look after themselves
in the oven, leaving you to just blitz the pesto (and bask in the admiration
of your dinner guests when they take their first bite).

  1. Preheat the oven to 180°C fan/200°C/gas 6. Put the pearl barley, boiling water, miso paste, onion, black pepper and diced shiitake mushrooms in a lidded casserole dish or medium roasting tin, then cover with the lid or foil and roast in the oven for 1 hour.
  2. Put the mushrooms and red onion into another large roasting tin with the garlic, olive oil, haricot beans and a pinch of sea salt. Stir, then pop into the oven for 25–30 minutes until the mushrooms are cooked through.
  3. Blitz the coriander leaves and stems, coriander seeds, pine nuts, olive oil, sea salt and lemon juice in a high-speed blender or small food process or until smooth. Taste and adjust the salt and lemon juice, then set aside.
  4. Stir 2 tablespoons of the pesto through the hot pearl barley, then divide between four plates. Top with the mushrooms and remaining pesto and serve hot.

Buy ‘The Green Cookbook’ Today!

Whether you’re preparing a quick meal for yourself or entertaining guests, her innovative and accessible recipes are sure to become staples in your kitchen. From 15-minutes pasta dishes that are perfect for those hectic weeknights to budget-friendly batch cooking that ensures you have a hearty meal ready to go, Iyer’s recipes are crafted with real-life demands in mind. Buy a copy from here and embrace the simplicity and joy of fuss-free cooking!

Make sure you have your Maldon Salt ready for these recipes! If you are running out, please feel free to browse on our Where to Buy Page to find your nearest store in which stocks our beloved Maldon Salt.

Lastly, we LOVE seeing your creations – please tag us on Instagram using the #maldonsalt so we can share your own take on Rukmini’s recipes!

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