This dish, in my opinion, is somewhat reminiscent of risotto - as the Italians themselves say, "risotto for the poor." But its taste is worthy of the most luxurious tables!
It is necessary
- For 2 servings:
- - 2 tsp olive oil;
- - 100 g of pearl barley;
- - 500 ml of meat broth (I have veal);
- - 1 can of champignons (425 g);
- - 1 zucchini;
- - 1 clove of garlic;
- - basil, salt, pepper - to taste;
- - 40 g of Parmesan cheese.
Instructions
Step 1
Heat 1 tsp in a skillet. olive oil, add pearl barley, reduce heat to medium and fry for about 10 minutes, until it changes color and becomes fragrant.
Step 2
Boil the broth and add the fried cereal to it. Reduce heat again and cook, covered, until porridge is cooked, about 50-60 minutes over low heat. Do not forget to monitor the broth level: add water if necessary.
Step 3
While the porridge is cooking, cut the zucchini zucchini in half, make notches on it with a knife so that we get rhombuses. Three garlic, mix with salt, pepper, dried basil and rub vegetables. We spread it on a baking sheet lined with baking paper and send it to an oven preheated to 180 degrees for 30 minutes, until soft.
Step 4
We do not waste time in vain: drain the liquid from the mushrooms, heat the pan with 1 tsp. olive oil, put mushrooms there, quickly fry. The porridge should already be ready by this time. Cool the zucchini, cut it into medium cubes, send it to the porridge, and add the fried mushrooms there. Salt and pepper to taste, add Parmesan, let it dissolve a little and serve immediately in warmed-up plates. Bon Appetit!
