Hungarian Mushroom, Leek and Kale Pilaf

Hungarian Mushroom, Leek, and Kale Pilaf still has the creamy and savory goodness of Hungarian soup but it’s a little lighter for warmer days, and it’s brightened-up with fresh spring leeks and kale!

1 C hulled barley
3 C low-sodium vegetable stock
¾ lb cremini mushrooms
1 lb leeks
1 bunch kale (approximately 4 C roughly chopped)
1½ tsp thyme
1½ tsp tarragon
¼ tsp salt
1 Tbsp olive oil
1 C white wine
1 C creme fraiche, or sour cream for a lower fat recipe
2 tsp apple cider vinegar

View the full recipe at Simple Seasonal →