February 11, 2016

Barleyotto with mushrooms and peas

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

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
  1. Heat up 2 tablespoons butter and the olive oil in a large cooking pot.
  2. Fry the garlic, onion and mushroom for 2 minutes.
  3. Add in the barley grains, while stirring. Let the barley grains soak up the liquid remaning in the cooking pot.
  4. Add in the white wine. Stir regular.
  5. When the white wine is disappeared from the cooking pot start to add in the vegetable stock little by little. Keep stirring.
  6. Add in the pea together with the last part of the vegetable stock.
  7. Stir in the 1 tablespoon of butter and grated parmesan.
  8. Sprinkle the dish with finely chopped parsley prior to serving.

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