Barley porridge with mushroom broth

4 servings

45 minutes

The recipe is taken from the book "Appetizing porridges. 365 best recipes.

Energy value per serving

• Calories: 513.2
• Proteins: 10.5g
• Fats: 31.6g
• Carbohydrates: 47.7g

Ingredients

• Barley groats: 200 g
• Champignons: 10 pc
• Vegetable oil: 120 ml
• Onion: 2 head
• Sweet pepper: 2 pc
• Tomatoes: 3 pc
• Mushroom broth: 100 ml
• Basil: 0.5 tsp
• Oregano: 0.5 tsp
• Thyme: 0.5 tsp
• Paprika: 0.5 tsp
• Salt: to taste

Cooking steps

1. Rinse the barley groats, drain the water, and fry in vegetable oil until golden brown.

   Required ingredients:

   • Barley groats: 200 g
   • Vegetable oil: 120 ml

2. Wash the mushrooms and slice them.

   Required ingredients:

   • Champignons: 10 pieces

3. Peel the onion, wash it, and cut it into half rings.

   Required ingredients:

   • Onion: 2 heads

4. Wash the sweet pepper, remove the stems with seeds, and cut into strips.

   Required ingredients:

   • Sweet pepper: 2 pieces

5. Cut the tomatoes, pour boiling water over them, peel the skin off, and chop finely.

   Required ingredients:

   • Tomatoes: 3 pieces

6. Sauté mushrooms and peppers lightly, add salt and spices, then place in a pot.

   Required ingredients:

   • Champignons: 10 pieces
   • Sweet pepper: 2 pieces
   • Salt:  to taste
   • Basil: 0.5 teaspoon
   • Oregano: 0.5 teaspoon
   • Thyme: 0.5 teaspoon
   • Paprika: 0.5 teaspoon

7. Place the barley on top, pour hot mushroom broth over it, and bring to a boil.

   Required ingredients:

   • Barley groats: 200 g
   • Mushroom broth: 100 ml

8. Cover with a lid and cook on low heat until done.