Barley porridge with mushrooms and bacon
Description
The dish is prepared without unnecessary complications. Barley is not particularly popular in Russia these days, which is a pity! Barley dishes are nutritious; in Italy, for example, barley is valued almost as highly as rice. Today, let's prepare a delicious and filling barley risotto-style dish. The porridge turns out aromatic and tasty, perfect for a lunch during cold weather. If you omit the cheese and bacon, the dish becomes suitable for fasting. The dish is ready to be served.
Instructions
- 1
Step 1
1. Pour water over the barley and leave it overnight to soak. After soaking, the barley will cook faster.
- 2
Step 2
2. Heat a pan with vegetable oil and sauté diced onion and carrot. Cook until the onion turns slightly golden.
- 3
Step 3
3. Add the sliced mushrooms and sauté until all the liquid has completely evaporated. You can use either fresh or frozen mushrooms.
- 4
Step 4
4. Rinse the swollen barley thoroughly, drain the water as much as possible, and add the grain to the skillet. Fry, stirring, together with the vegetables and mushrooms for about 2-3 minutes.
- 5
Step 5
5. Pour in the wine, bring to a boil, and simmer for a couple of minutes. This step is optional, but it will taste better with wine :)
- 6
Step 6
6. Pour in water or broth until the liquid slightly covers the grain, and simmer over low heat, periodically adding water or broth, until the barley is cooked.
- 7
Step 7
7. And immediately after pouring the grain with water, add salt, pepper, and basil.
- 8
Step 8
8. At the end of cooking, when the barley is ready, evaporate the liquid as much as possible, stirring the porridge. Add finely grated hard cheese and chopped herbs. Mix well.
- 9
Step 9
9. Add the fried bacon, serve immediately.