![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhddjyg7b8oVm8icrPoBRMGO1QJxZYSdphaqgENQ4vZMx3wSmuoboGaMzXbmUlP0laMXtAepXYseMjjdK_VtAlOiBfWT5skvFdqVPBfQQz6FOVTnQO8wLj93aGSGN7wb0y3UDCxAMxDe6c/s320/Picture+012.jpg)
Serves 4
Preparation Time : 20 minutes
Cook : 1 hour 15 minutes
Ingredients
1/2 cup pearl barley
10 medium mushrooms
3 medium carrots
1/2 cup pearl barley
10 medium mushrooms
3 medium carrots
2 celery stalks, sliced
1 small onion, coarsly chopped
2 tbsp tomato paste
1 can beef or vegetable broth
1/4 cup dry red wine
Salt and pepper
Oregano leaves for garnish
2 tbsp oil
Croûtons (optional)
Preparations
Croûtons (optional)
Preparations
1. In a saucepan, heat barley and 4 cups water to boiling over high heat. Reduce heat to low. Cover. Simmer 30 minutes. Drain.
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3. In an oven pot, heat oil over medium-high heat. Add celery and onion. Stir occasionally until golden brown. Increase heat to high; add sliced mushrooms. Stir occasionally until all liquid evaporates and mushrooms are lightly browned, 10 minutes.
4. Reduce heat to medium-high, stir in tomato paste and cook for 2 mins. Add broth, carrots, wine, barley and 3 cups water; heat to boiling over high heat. Reduce heat to low; cover and simmer for 20 to 25 minutes, until carrots and barley are tender.
5. Garnish, season and serve hot with croutons.
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