Barley porridge with mushrooms and zucchini in mushroom broth
4 servings
45 minutes
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
1
Rinse the barley groats, let the water drain completely, then fry until golden brown, pour in mushroom broth and bring to a boil.
- Barley groats: 300 g
- Mushroom broth: 300 ml
2
After boiling, reduce the heat and cook for another 15 minutes.
3
Prepare the vegetables separately.
4
Wash the mushrooms, dry them with a towel, then slice and fry in vegetable oil (30 ml) for 5 minutes.
- Button mushrooms: 10 pieces
- Vegetable oil: 100 ml
5
Sauté green peas in oil (30 ml).
- Green peas: 100 g
- Vegetable oil: 100 ml
6
Wash the zucchini, peel it, cut it into small cubes, and fry in the remaining oil.
- Zucchini: 1 piece
- Vegetable oil: 100 ml
7
Mix the vegetables and mushrooms with the cooked porridge, add salt, and keep on low heat for 5 minutes, tightly covered.
- Salt: to taste
8
Serve hot, piled on a plate, sprinkled with grated cheese and drizzled with tomato sauce, garnished with finely chopped greens.
- Hard cheese: 100 g
- Tomato sauce: 50 g
- Dill: to taste
- Parsley: to taste
- Basil: to taste