Risotto of pearl barley with mushrooms
194 60 минут 5 порции
POST-DIET in a slow cooker or without. This recipe I have found for myself a long time ago. Pearl barley, though it is now a product of the poor, but in fact this storeroom is a leader in content of nutrients.
Ingredients for Risotto of pearl barley with mushrooms
- Carrots - 100 g
- Vegetable oil - 2 tbsp
- Onion - 100 g
- Mushrooms - 100 g
- Pearl barley - 200 g
- Black pepper
Step by step instruction of cooking Risotto of pearl barley with mushrooms
Pearl barley pour boiling water for about 30 minutes (if cold water, for several hours or overnight, depending on when you cook a dish and do you have a lot of time).
The mushrooms soak in milk or hot water, but in milk they are tender. You can use fresh mushrooms (300 gr).
Chop the onion, carrots (you can grate).
At the bottom of the bowl pour the oil and lay out all the products. Add 200 g of water. Mix with spices. Carrots and onions can be pre-fry. You can cook in a thick-walled container (cauldron, casserole, deep frying pan)
For multivarki Set mode "Pilaf" for an hour and forget.
After cooking turns out very tasty dish. Since I have a slow cooker somewhere to put all the salt, in fact, in a plate add some salt or more soy flavored sauce. The greens are for decoration. Cooking in a regular pot on the stove takes about an hour on a small fire (like a regular risotto to the time grains and the evaporation of the liquid).