Pearl "risotto-orzotto" of barley with mushrooms and tomatoes

Description

Very tasty turned out "of perlotto", try it, you'll like them too. Frozen boletus mushroom with the broth was fresh cherry. First my husband said - I will not barley, now asks when I will cook:) Barley can, incidentally, be prepared in advance and then literally in 20-25 minutes you will have a lean and tasty lunch or dinner.

Ingredients

Pearl barley

100 g
Onion

1 piece
Olive oil

4 Tbsp
Mushrooms

200 g
Broth

300 ml
Cherry tomatoes

15 piece
Salt

1 tsp
Thyme

3 piece
Corn starch

1 tsp

Cooking

Weigh the pearl barley

Pour the pearl barley with water overnight (it will taste better although you can just boil) in a ratio of 1 part grains to 2 parts water

In the morning bring to a boil, then reduce the heat, add salt and cook for another 50 minutes. This will be the basis for our "perlotto"

Onions clear and finely chop.

In a pan pour olive oil, fry a little onion

To fried onion add the pre-boiled mushrooms (as I wrote above - they were already cooked) and fry a little (2-3 minutes).

Mushroom broth bring to a boil, the fire abated. Put in pan with barley, add 1 ladle of broth. Simmer 3-4 minutes, stirring occasionally

Tomatoes wash, cut in half

Add halved tomatoes to the pan, pour the remaining broth

When the broth is almost absorbed, look at the consistency - if it seems viscous enough, a little "preputium" on top of a starch and stir thoroughly. Add the thyme, doselevel to taste, if necessary