VEGAN

Barley Porridge in Pots with Mushrooms

Main Dishes | Russian cuisine

⏳ Time

55 minutes

🥕 Ingredients

🍽️ Servings

Description

When serving, you can sprinkle with freshly chopped green onions and herbs.

Ingredients

Pearl barley - 1½ glasses
Champignons - 24.7 oz
Dried Chinese mushrooms - 1.8 oz
Onion - 1 head
Vegetable Oil - 2 spoons
Soy Sauce - 1 tablespoon
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Soak the porcini mushrooms.

Step 2

Rinse the grains and add them to boiling water (unsalted). Bring to a boil and then drain. Again, cover the pearl barley with cold clean water (3 cups), add salt, and cook until the water has evaporated.

Step 3

Meanwhile, sauté the onion in vegetable oil, add the chopped champignon mushrooms and the squeezed, finely chopped dried porcini mushrooms, and fry until golden brown. Reduce the heat, cover with a lid, and simmer until fully cooked.

Step 4

Transfer the porridge into small pots (grease them lightly with oil), place the mushrooms on top, pour in the soy sauce, cover with lids, and put them in a preheated oven at 428°F for 25–30 minutes.