Highland Mushroom and Melloco Seco with Tender Barley Rice

Instructions

1. 1

   1. In a medium pot, combine the pearl barley with 500 ml (2 cups) vegetable broth and 1/2 teaspoon salt. Bring to a boil, reduce the heat, partially cover, and cook for 25 to 30 minutes until tender and creamy.

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   2. Meanwhile, heat 1 tablespoon (15 ml) annatto oil in a large skillet over medium heat. Add half of the red onion and half of the garlic, and sauté for 3 minutes until fragrant.

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   3. Stir in the red bell pepper, ground cumin, and dried oregano. Cook 2 more minutes, stirring so the spices bloom without burning.

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   4. Add the blended tree tomato, orange juice, 250 ml (1 cup) vegetable broth, 1/2 teaspoon salt, and black pepper. Cook over medium heat for 5 minutes until the sauce comes together and reduces slightly.

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   5. Add the melloco to the seco, mix well, cover, and cook over medium-low heat for 12 minutes until tender but still holding its shape.

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   6. In another skillet, melt the butter with the remaining 1 tablespoon (15 ml) annatto oil over medium heat. Add the remaining onion and garlic; sauté for 2 minutes.

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   7. Add the oyster mushrooms and a pinch of salt. Cook for 5 to 6 minutes, stirring occasionally, until browned at the edges and aromatic.

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   8. Transfer the browned mushrooms to the seco pot along with the corn, half of the cilantro, and the parsley. Cook uncovered for 5 more minutes so the flavors meld.

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   9. Once the barley is tender, add the milk, the remaining 150 ml (2/3 cup) vegetable broth, and the fresh cheese. Cook for 3 to 4 minutes, stirring, until it reaches a moist texture similar to creamy rice. Adjust with the remaining salt if needed.

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    10. Serve a base of tender barley on each plate and spoon the highland mushroom and melloco seco over the top. Finish with the remaining cilantro.

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    11. If you want to keep it warm before serving, cover and hold at 200°F (95°C) for up to 10 minutes to prevent the barley from drying out.