Loose barley with pickles and mushrooms
Loose barley with pickles and mushrooms - a dish that can be included in the vegetarian and lean menu, the recipe does not contain animal products. Barley porridge with mushrooms is friable, very tasty. After a serving of such porridge, the family rises from the table well-fed and satisfied, completely forgetting about the meat. For beginners, a recipe with a photo will help you prepare this simple dish from affordable and inexpensive products. The mushrooms in the recipe for the forest are boletus, as I cooked this dish in the fall. When the mushroom season is over, take fresh mushrooms or oyster mushrooms, it will also turn out very tasty. Cooking times are indicated excluding boiling mushrooms.
- Time for preparing: 1 hour
- Servings Per Container: 4-5
Ingredients for barley with pickles and mushrooms
- 250 g of boiled mushrooms;
- 1 cup pearl barley;
- 2 onions;
- 2 cloves of garlic;
- 2 carrots;
- 1 red tomato;
- 2 pickled cucumbers;
- 30 ml of vegetable oil;
- 1 liter of mushroom broth;
- salt pepper.
The method of preparation of friable barley with pickles and mushrooms
We clean the boletus, soak briefly in cold water, and rinse in a colander under the tap. We put the boletus in a saucepan, pour 2 liters of water, bring to a boil. Drain the boiling water, wash the mushrooms, again pour 2 liters of boiling water. Salt, cook until cooked for about an hour. We take out the boletus with a slotted spoon, filter the broth. For a recipe for friable pearl barley, you need 250 g of boiled mushrooms, the rest can be finely chopped and frozen.
Cut into half rings peeled onion heads peeled from husks. Pour refined vegetable oil into a pan with a thick bottom, put chopped onion, add garlic, cut into thin slices.
Fry the onion and garlic for several minutes, add the carrots grated on a coarse grater. Cook the vegetables on moderate heat for 10 minutes, mix so as not to burn.
We sort out pearl barley - in pearl barley sometimes there may be foreign impregnations, for example, small pebbles, this is not the most pleasant find in a finished dish. Pour barley into a pan with vegetables.
On a small fire, fry the cereal with vegetables so that the grains are saturated with oil, and the sagha are fried.
Now pour the hot mushroom broth, add the finely chopped boiled boletus.
Ripe red, sweet tomato scald, remove the skin, cut the stem, remove the seeds. Cut the tomato pulp into small cubes, add to the rest of the ingredients.
We cut pickled cucumbers into cubes, add to the pan. Mix, salt to taste, freshly ground black pepper.
We close the pan with a lid, after boiling, cook for about 40 minutes on a very low fire. Remove the finished porridge from the stove, wrap it in warm, leave for 15-20 minutes to steam.
We mix friable barley, put in plates and serve hot.
Loose barley with pickles and mushrooms is a self-sufficient dish, it is difficult to think of what can be served in addition to it. Perhaps nothing but a slice of fresh crisp bread with a crust rubbed with garlic comes to mind. Enjoy your meal.