Delicious barley with mushrooms. An easy, fast and filling recipe for barley that you can enjoy during the days of fasting and more!
Execution time: 20 minutes
Baking time: 30 minutes
Servings: 4
Components
- 250 g barley
- 500 g water
- 500 gr. mushrooms, sliced
- 1 large onion, finely chopped
- 2 sk. garlic, finely chopped
- 1 cube of vegetables
- 50 ml white wine
- 80 ml of olive oil
- 2 tbsp. tomato paste
- 1 fresh tomato, grated
- 50 gr. ketchup
- Salt
- Pepper
Execution method
- In a large saucepan, heat the olive oil over medium heat. Add the onion and garlic and leave for 2-3 minutes, until slightly softened.
- After they soften, add the mushrooms and stir until their moisture evaporates.
- Then add the wine and let it evaporate.
- Add the tomato paste, tomato, ketchup and barley and stir.
- Add the water, the vegetable cube, salt, pepper and cook over medium-low heat for 25-30 minutes until the barley is cooked and absorbs the liquids.
A one-pot recipe for orzo pasta with mushrooms. A tasty vegetarian dish that is ready in under 30 minutes!
Preparation time: 20 minutes
cooking time: 30 minutes
Servings: 4
Ingredients
- 250 g rice
- 500 g of water
- 500 g mushrooms, cut into thin slices
- 1 large onion, chopped
- 2 cloves of garlic, chopped
- 1 vegetable stock
- 50 ml of white wine
- 80 ml olive oil
- 2 tbsp tomato paste
- 1 tomato, grated
- 50 g of ketchup
- Salt
- Pepper
Method
- Place a large pot over medium heat. Add olive oil to the pot and add onions and garlic. Sauté them over medium heat for 2-3 minutes until softened.
- Then, add mushrooms and sauté for 2 minutes.
- Add the wine and stir, scraping the bottom of the pot with the wooden spoon until all of the alcohol has evaporated.
- Add the tomato paste, tomato, ketchup and orzo and stir with a wooden spoon.
- Add water, vegetable stock, salt and pepper and cook over medium to low heat for 25-30 minutes until the liquid evaporates and orzo is completely cooked.
