Creamy Pearl Barley with St. George's Mushrooms, Pickled Onions and Cheese
Source: Ny Nordisk Hverdagsmad page 24-25. Photo Anders Schønnemann.
- * Pickled Onions *
- New onions (4)
- Cold-pressed rapeseed oil (2 tsp)
- Honey (4 tbsp)
- Apple vinegar (4 tbsp)
- Salt and pepper
- * Pearl Barley *
- Pearl barley (280g)
- Shallots (2)
- Cold-pressed rapeseed oil (2 tbsp)
- Dry cider or apple juice (200 ml)
- Chicken stock (or water) (800 - 1200 ml)
- * St. George's mushrooms and asparagus *
- St. George's mushrooms or other mushrooms (400 g)
- Green asparagus (400 g)
- Butter (20 g)
- Firm cheese (like 'Fynbo') (60 g)
- Wholemeal bread
Prepare all the vegetables.
Cut the onions into 6-8 boats depending on size. Fry over low heat in rapeseed oil, until they are lightly golden. Add honey and vinegar, and cook until most of the liquid has evaporated (it takes approx. 10 min). Season with salt and pepper.
Put the barley in a strainer and rinse under running water until the water looks clear.
Finely chop the shallots and fry them in oil in a saucepan with wide bottom over low heat, until the onions are glassy. Add the barley, stir and let it fry for a minute.
Pour in the cider, and let it cook for 5 minutes.
Then add the stock, and simmer for 20 minutes until the barley is tender and creamy. Season with salt and pepper and maybe a little cider.
Halve any large mushrooms lengthwise and leave little ones whole. Discard the bottom few inches of the asparagus and cut them into 3-4 pieces
Preheat a frying pan and add butter, mushrooms and asparagus, and cook over high heat for approx. 2 minutes. Stir along the way and season with salt and pepper.
Grate the cheese into pearl barley and heat the dish all the way through. Stir the pickled onions into the barley. Arrange mushrooms and asparagus on top, and serve with the bread.
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