Pearl barley makes a wonderful creamy risotto, which children and adults can destroy in no time.
- 100 g pearl barley
- 20 gr. dried mushrooms,
- 2 tablespoons olive oil
- 1 head of onion, chopped
- 2 cloves of garlic, chopped
- 150 g brown rice,
- 700 ml. hot vegetable broth,
- 180 g fresh mushrooms,
- 2 tbsp. chopped parsley
- 4 tbsp. tablespoons of grated Parmesan cheese,
- Ground black pepper and salt to taste.
Pour cereal with water, bring to a boil and cook for 35 minutes until soft. Drain the water. Soak the mushrooms in boiling water for 15 minutes, then drain in a colander, retaining the water. Heat half the oil in a large skillet. Put onion and garlic there, fry them until soft.
Add pearl barley and rice. Mix the broth and mushroom water, pour the resulting mixture into the pan, stirring continuously. Add dried mushrooms, season with salt, bring to a boil and reduce heat. Cook, uncovered, for 20-25 minutes, until the rice is tender and most of the broth is absorbed.
Meanwhile, heat the remaining oil in a skillet, add fresh mushrooms and fry, stirring for 20 minutes, until tender. Combine the fried mushrooms with the risotto, pepper to taste and stir. Serve sprinkled with Parmesan and parsley.
