Barley Porridge in Mushroom Broth
⏳ Time
45 minutes
🥕 Ingredients
12
🍽️ Servings
4
Description
Recipe taken from the book 'Delicious Porridges. 365 Best Recipes.'
Ingredients
- Pearl barley - 7.1 oz
- Pickled Chanterelles - 10 pieces
- Vegetable Oil - 4 fl oz
- Onion - 2 heads
- Orange Bell Peppers - 2 pieces
- Tomatoes - 3 pieces
- Mushroom seasoning - 3 fl oz
- Basil - ½ teaspoon
- Oregano - ½ teaspoon
- Thyme - ½ teaspoon
- Paprika - ½ teaspoon
- Salt - to taste
Step by Step guide
Step 1
Rinse the barley groats, let the water drain, and sauté in vegetable oil until golden brown.
Step 2
Rinse the mushrooms and slice them.
Step 3
Peel the onion, wash it, and slice it into half-rings.
Step 4
Wash the bell peppers, remove the stems and seeds, and cut them into strips.
Step 5
Score the tomatoes, pour boiling water over them, peel off the skin, and chop finely.
Step 6
Sauté the mushrooms and peppers lightly, add salt, add spices, and place them in a pot.
Step 7
Add the barley groats on top, pour in the hot mushroom broth, and bring to a boil.
Step 8
Cover with a lid and simmer on low heat until cooked.
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