1123 Recipes from 47 Countries with 380 Translations by 52 Translators in 17 Languages
Creamy Pearl Barley with St. George's Mushrooms, Pickled Onions and Cheese
Dk

Preparations

  1. Step 1

    Prepare all the vegetables.

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

    Pour in the cider, and let it cook for 5 minutes.

  5. Step 5

    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.

  6. Step 6

    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

  7. Step 7

    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.

  8. Step 8

    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.

  9. Step 9

    Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.

    Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.

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