When you want to cook something more from healthy pearl barley gourmet than ordinary pearl barley porridge, you can turn to Mediterranean cuisine and cook on its basis an excellent risotto. Since unlike rice, barley requires a longer cooking, so that it acquires the same texture, it is more convenient to cook will be in the slow cooker. Although it’s risotto and vegetarian, thanks mushrooms it becomes very satisfying and with a rich taste, which conquer even meat-eaters. All ingredients are first fried in olive oil and then languish in a vegetable broth until tender. AT at the very end, stir in the grated parmesan for a creamier texture and taste. Nutritional value of one serving: (4 total) Calories 435, total fats 10 g., saturated fats g., proteins 14 g., carbohydrates 75 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with друзьями: 
Time: 3 час.20 minutes. Difficulty: easy Portions: 4 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1.5 tbsp. pearl barley
- 450 gr mushrooms, chopped
- 2 tbsp. l olive oil
- 1 large onion, finely chopped
- 4 sprigs of fresh thyme
- 220 gr finely chopped carrots
- 3 tbsp. lightly salted vegetable stock
- 30 gr grated parmesan (2/3 tbsp.)
- 1 tbsp. l sherry vinegar
- 1/4 Art. chopped parsley
Recipes with similar ingredients: pearl barley, champignon mushrooms, sherry vinegar, thyme
Recipe preparation:
- In a large frying pan over medium heat, heat the olive butter. Add onions and 1/8 tsp. salt and black pepper and fry, stirring occasionally until the onion is browned, about 5 minutes. Add the mushrooms and fry, stirring occasionally until they are darken, about 2 minutes. Stir in the barley and thyme and fry, stirring until the croup is golden, about 2 minutes.
- Transfer to a 6 liter slow cooker and add carrots, broth, 1.5 tbsp. water and 1/4 tsp salt. Cover and cook with strong heating until the liquid is completely absorbed, while carrots and barley will not become soft, about 3 hours.
- Remove the thyme sprigs and stir in the parmesan, vinegar, 0.5 h. l salt and 1/4 tsp black pepper. Dilute risotto with warm water to the desired consistency. Sprinkle parsley on top, salt and pepper to taste.
