Barley porridge in the oven

Description

Delicious fragrant porridge with crispy butter crust.

Ingredients

Pearl barley

200 g
Bread crumbs

3 Tbsp
Butter

1.5 Tbsp
Paprika sweet

1 tsp
Mushrooms

20 g
Pumpkin

150 g
Celery root

45 g
The Apium graveolens Dulce

75 g
Red onion

0.5 piece
Thyme

5 sprig
Vegetable oil

3 Tbsp
Broth

250 ml
Sour cream

3 Tbsp
Salt
Black pepper

Cooking

Prepare the ingredients. The mushrooms soak, then rinse and chop coarsely. Cut the vegetables into small cubes.

Ideally, the pearl barley to soak for a couple of hours. Pour boiling water, adding a pinch of salt and a couple pinches of sugar. Then boil until tender in fresh water.

In a deep frying pan in vegetable oil fry the onion, pumpkin, celery (both kinds). Add thyme (leaves). Cook until Golden brown.

Add the pearl barley, sour cream, mushrooms. Salt and pepper to taste.

Put the cereal and veggies in molds for baking. Cover with the broth. Next time I'll use the mushroom, I think it will be more aromatic.

Crackers fry in butter, mix with paprika and sprinkle on top of ramekins.

Bake in preheated oven at 180 degrees for 15 minutes or a little more. Recipe (slightly altered) taken from the magazine Khlebsol.

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