Barley Porridge with Mushrooms (in Pots)

by Editorial Staff

It is quite simple to cook delicious pearl barley porridge with mushrooms in pots. Mushrooms are pre-fried with onions and pearl barley and then cooked in the oven. Barley according to this recipe is very aromatic, tasty, crumbly, and nutritious. The dish is well suited for a lean menu.

Ingredients

  • Pearl barley – 360 g (2 glasses with a capacity of 200 ml)
  • Champignons – 400 g
  • Onions – 80 g
  • Salt to taste
  • Ground black pepper – to taste
  • Vegetable oil – 45 ml (3 tablespoons)
  • Water – 1.2 L (6 glasses)
  • Fresh parsley (for serving) – optional

Directions

  1. Prepare foods according to the list. Rinse the champignons or wipe them with a damp kitchen towel, refresh the slices on the legs.
  2. Cut the mushrooms into large pieces.
  3. Peel the onion and cut it into small cubes. Preheat oven to 200 degrees.
  4. Heat the pan, grease with vegetable oil, and fry the mushrooms for 4 minutes, stirring occasionally. Put the mushrooms out of the pan.
  5. Pour a little more oil into the same pan, put onions, and fry for a few minutes.
  6. Rinse the groats several times until the water remains clear. Drain the water. Add barley to the onion.
  7. Stir and fry the cereals with onions for 3-5 minutes.
  8. Add mushrooms, salt, and pepper to the barley.
  9. Mix well.
  10. Arrange the cereal with mushrooms in pots. We get two pots.
  11. Bring water to a boil, pour into pots and cover with lids or foil. Bake the barley with mushrooms in the oven at 200 degrees for 15 minutes. Then reduce the temperature to 160 degrees and cook porridge with mushrooms for 70 minutes.
  12. Ready porridge can be served directly in pots.
  13. As a supplement, you can serve fresh vegetables or pickles, herbs, meat or poultry.

Bon Appetit!

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