Description
Lean dish. Long-neglected, but very useful porridge-barley in an unusual a La Eastern performance. For those who love Eastern cuisine and not only. Our usual products, but differently.
Ingredients
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Pearl barley
2 cup
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Mushrooms
25 g
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Onion
5 piece
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Garlic
2 tooth
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Soy sauce
4 Tbsp
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Sauce
2 tsp
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Lemon
2 Tbsp
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Sesame oil
2 tsp
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Sesame
2 Tbsp
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Sugar
1 Tbsp
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Salt
-
Vegetable oil
2 Tbsp
Cooking
Rinse cereal and pour it with boiling water for about 1 hour.
Dry porcini mushrooms so the same a good wash and fill them with boiling water for about 1 hour.
Chop the onion and garlic (the more onions, the dish is more juicy), fried in vegetable oil until transparent
Add the squeezed mushrooms, to stew them along with the onions about 5 minutes.
Fill scalded barley, add water mushrooms little by little, (as in cooking a risotto), cook on little less than medium heat, dobavlen liquid as evaporation. Careful not to burn, all the time you need to stir.
In about 20 minutes (better taste, barley is different) it should be almost ready, add the soy sauce, teriyaki sauce, sugar, lemon juice and salt (if needed)
Mix everything together, cook about 5 minutes, taste for flavor, if needed add lemon juice or salt... this is how it looks. The flavor should be moderately sweet and sour. You're done! Leave in the saucepan for 10 min.
Serve the dish. We spread our orzotto with mushrooms on a plate, sprinkle with sesame oil and sprinkle sesame seeds (delicious is to fry them) I also lacked a bit of ostrinski if you prefer chili, it would be appropriate here.
All who fast and wish a variety of dishes!
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