Description
All my associations connected with barley is fishing in childhood. When the father in the evening cooked barley porridge and early morning we went fishing with him. Caught in barley, spitted it on a hook or fed the fish, throwing the mess into the water. That's probably all I knew about the barley, has not yet grown to the present time and became passionately gowith the food itself. A once contemptuous of the rump, avoiding her attention in cooking, but in vain.. I barley have already tasted, loved and she's definitely the top of the list of my favorite cereals. And if you knew how useful it is! But more on that below, but for now the recipe.
Ingredients
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Pearl barley
1 cup
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Oyster mushrooms
200 g
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Onion
2 piece
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Carrots
1 piece
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Vegetable oil
2 Tbsp
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Spinach
150 g
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Parsley
1 coup
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Cream
150 ml
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Spices
-
Salt
Cooking
If we want well-boiled barley porridge, it is advised to soak barley overnight in water. My goal was to make a crumbly pearl barley for this dish, so I just washed her and prepared for cooking.
Pour barley and 2.5-3 cups of water, bring to a boil, diminish the fire and cook under a lid until desired consistency, if necessary pouring hot water. I decided to tenderize barley, the dish is not turned into porridge, enough 30-40 minutes. For cereals we would have cooked barley from 1-3 hours. Don't forget salt and pepper to taste, Bay leaf. With ready-made barley water is drained.
Time, until cooked barley was enough for us to prepare oyster mushrooms and spinach sauce. Oyster mushrooms we had collected themselves in the forest, and all wild mushrooms I pre-boiled. Not only boiled mushrooms and store-bought store-bought oyster mushrooms. Oyster mushrooms cut into small pieces and fry in vegetable oil.
Chop the onion and carrots and add to the mushrooms. Stir and fry all together.
Add the mushrooms to the barley, mix well, don't forget salt and pepper to taste. At the end add the greens.
All mix well. Barley with mushrooms ready!
At this stage we've got a tasty, self-sufficient dish.
If you already want to eat, you can begin to enjoy!
And for the patient gourmets are invited to Supplement this dish a lovely spinach sauce. It will make the taste of barley more than soft, rich and tender. For this, onions finely chop and lightly fry in a saucepan.
Add the cream and bring almost to a boil.
At this point you need to put chopped spinach and parsley, salt to taste. Then everything on low heat for about 5 minutes.
Off, cool slightly and beat with a blender. Delicious sauce is ready. This is a versatile sauce, you can add it to pasta, rice, buckwheat, etc.
And to us it will be good for the barley!
Generously add green sauce to barley. Now the taste of this dish will be more noble and sophisticated.
Bon appetit!
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