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➠ Barley pilaf with mushrooms

Barley pilaf with mushrooms

761

Kitchen Eastern

Calorie content 130.5 kcal

Portions 4 port.

Cooking time 60 minutes

Proteins * 5.8 gr.

Fats * 6 gr.

Carbohydrates* 29.4 g

Content

Pearl barley, unfortunately, is not the most beloved at the present time, but it is more dear to us than rice, and besides, it saturates the body well and contains few calories. Barley pilaf with mushrooms, which we hold in high esteem, will be an amazingly tasty dish for a lean table.

Ingredients

Pearl barley 1 tbsp. Fresh champignons 500 gr. Carrot 1 PC. Garlic 2 tooth. Salt taste Marjoram 1 tsp Vegetable oil for frying Greens for decor

Cooking process

The amount of barley specified in the recipe is washed several times with cold water, stir in a saucepan, fill with clean water in a ratio of 1: 3 and cook over low heat for 30–40 minutes so that the cereals do not boil down into porridge, and the grains remain crumbly. If you pre-soak the cereal for several hours, then it will cook in 20 minutes.

While the cereal is boiling, clean and chop the onion and carrot. Heat vegetable oil in a frying pan and fry chopped onion in it until transparent.

Then we shift the chopped carrots to the onion and fry it until it becomes soft.

Wash the champignons, cut into medium pieces, put them in a bowl for cooking pilaf (a cauldron or a deep frying pan).

Add a little vegetable oil to the mushrooms, garlic cloves cut into plates, marjoram and salt to your liking. Simmer the mushrooms over low heat for 10-12 minutes.