Barley porridge with mushroom broth
4 servings
45 minutes
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
Calories513.2kcal
Proteins10.5grams
Fats31.6grams
Carbohydrates47.7grams
Barley groats
200
g
Button mushrooms
10
pc
Vegetable oil
120
ml
Onion
2
head
Bell pepper
2
pc
Tomatoes
3
pc
Mushroom broth
100
ml
Basil
0.5
tsp
Oregano
0.5
tsp
Wild thyme
0.5
tsp
Paprika
0.5
tsp
Salt
to taste
1
Rinse the barley groats, drain the water, and fry in vegetable oil until golden brown.
- Barley groats: 200 g
- Vegetable oil: 120 ml
2
Wash the mushrooms and slice them.
- Button mushrooms: 10 pieces
3
Peel the onion, wash it, and cut it into half rings.
- Onion: 2 heads
4
Wash the sweet pepper, remove the stems with seeds, and cut into strips.
- Bell pepper: 2 pieces
5
Cut the tomatoes, pour boiling water over them, peel the skin off, and chop finely.
- Tomatoes: 3 pieces
6
Sauté mushrooms and peppers lightly, add salt and spices, then place in a pot.
- Button mushrooms: 10 pieces
- Bell pepper: 2 pieces
- Salt: to taste
- Basil: 0.5 teaspoon
- Oregano: 0.5 teaspoon
- Wild 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.
- Barley groats: 200 g
- Mushroom broth: 100 ml
8
Cover with a lid and cook on low heat until done.
