I love barley porridge, but even a favorite dish can get bored, so you do not lose the taste of your favorite dishes or the products they need from time to time to update and complement what — that. In this recipe, barley porridge preparing almost like a risotto rice, the dish turns out very fragrant, with a little sour wine, and pleasant hint of sweet pumpkin :). Recipe taken from Anya.
The pumpkin (peeled and cut into cubes) — 300 g
Pearl barley — 150 g
mushrooms (chanterelles, honey, mushrooms) — 300 g
Olive oil — 3 tbsp. l
Dry white wine — 100ml
onion — 1
Garlic — 2 cloves
Vegetable broth — 500 ml
Salt and pepper — to taste
1. Pearl barley wash under water and soaked in cold water for 1 hour. Pumpkin salt, pour 1 tbsp. l. olive oil, stir and spread in a single layer on a baking sheet and send in a preheated 180 degree oven. Bake the pumpkin until soft.
2. Finely chop the onion, fry with 1 tbsp. l. oil, add chopped garlic, 30 seconds, add the pearl barley without liquid. Stir 1 minute warm up, pour the wine, simmer 3 minutes.
3. Pour the broth, salt, pepper, bring to a boil and cover with lid. Simmer, covered on low heat for 30 minutes until cooked porridge. Meanwhile, wash the mushrooms and fry with 1 tbsp. l. oil to evaporate the liquid. Salt, pepper, turn off the heat and keep warm. Cooked barley remove from heat, add the mushrooms, pumpkin and stir.