Since ancient times, pearl barley has been famous for its large amount of vitamins and amino acids. A treasure trove of iron, calcium, copper, zinc, manganese and potassium. In the old days, pearl barley was served to the table without much serving, but now everything has changed and has become much more interesting and tasty.
It is necessary
- - 6 glasses of water
- - 500 g shrimp
- - 1 tbsp. l - olive oil
- - 240 g of champignon mushrooms
- - 1/2 cup onions
- - 2 cloves of garlic
- - salt and pepper to taste
- - 300 g of pearl barley
- - 1/2 glass of wine
- - 3 glasses of broth
- - 1/2 cup hard cheese
- - 2 tbsp. l. lemon juice
Instructions
Step 1
First, boil the shrimp in a small but deep saucepan and cook for 4 to 5 minutes, until the water turns red. Then drain the water and cover the shrimp with fresh, cool water. After a few minutes, place the shrimp on a platter.
Step 2
Wash the garlic and onion in clean water, then finely chop. Cut the mushrooms into small cubes.
Step 3
Take a deep frying pan, heat olive oil in it, add garlic, onions, mushrooms, salt and pepper to taste. Fry for 5 minutes. Transfer the resulting mass to a dish, cover with cling film to keep the vegetables warm.
Step 4
Pour pearl barley into a saucepan and fry for 1 - 2 minutes. Add wine and salt to taste. Cook for 5 to 7 minutes. Then pour in the broth in a small stream and mix well until the liquid has evaporated to the end.
Step 5
Add shrimp, mushroom mass, cheese, lemon juice, salt and pepper to taste. This dish should be served cold.
