From time to time I also make something else than cake, bun, cookies, jam and ice cream. I actually managed to cook a hot meal almost every day !
I have found this recipe on this barleyotto in the weekly magazine "Søndag" (issue 03/2016). For me this dish is almost like a Nordic version of risotto, as we not grow rice in Denmark, but barley can be grown in Danish soil.
Any leftovers of this dish can easily be reheated and served a few days later on a busy working day.
As this dish contains parsley and garlic this blog post is being shared with this blogging theme of Cooking with herbs focus anything goes.
![Cooking with Herbs](http://www.lavenderandlovage.com/wp-content/uploads/2012/01/lavenderandlovage_cooking2.png)
Barleyotto with mushroom and peas: - 2 persons
- 1 onion - medium chopped
- 1 clove of garlic - finely chopped
- 250 g mushroom - divided into 4 pieces each
- 3 tablespoon of butter
- 1 tablespoon of olive oil
- 200 g barley grains
- 1 dl white wine
- 8-10 dl hot vegetable stock
- 200 g peas
- 1 dl finely grated Parmesan
- 2-3 tablespoon finely chopped parsley
- Heat up 2 tablespoons butter and the olive oil in a large cooking pot.
- Fry the garlic, onion and mushroom for 2 minutes.
- Add in the barley grains, while stirring. Let the barley grains soak up the liquid remaning in the cooking pot.
- Add in the white wine. Stir regular.
- When the white wine is disappeared from the cooking pot start to add in the vegetable stock little by little. Keep stirring.
- Add in the pea together with the last part of the vegetable stock.
- Stir in the 1 tablespoon of butter and grated parmesan.
- Sprinkle the dish with finely chopped parsley prior to serving.
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