Pearl barley with Mushrooms and Spinach Recipe
Pearl barley with carrots, mushrooms and spinach will be a delicious side dish for lunch or dinner. Very tasty dish.
Servings
6
Cook Time
100minutes
Servings
6
Cook Time
100minutes
Ingredients
Instructions
  1. Pour well-washed pearl barley with cold water at the rate of 1: 3, cover with a lid and put on medium heat. As the water boils, reduce the heat to slow and cook for 50-60 minutes until tender.
  2. Pour vegetable oil into a preheated frying pan. Add diced onion and fry for 3-4 minutes.
  3. Grate the carrots on a coarse grater and add to the onion. Fry for 5 minutes. If carrots and onions start to burn, you can add a little water.
  4. Champignons are washed, cleaned and cut into quarters, sent to the frying pan. Fry for 10-15 minutes.
  5. Add spinach to the pan and cook for 6-7 minutes under the lid without stirring.
  6. Salt and pepper to taste, mix. Spinach will greatly decrease and become soft, so I don’t cut it, it’s convenient for us to eat this way in many recipes. If it bothers you, you can cut it.
  7. Add the boiled pearl barley and mix well. Adjust for salt and pepper, leave for 2-3 minutes under the lid. Done.
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