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Pearl barley and mushroom pan

updated

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Ingredients for 2 servings:

  • 2 cloves garlic
  • 1 small onion(s)
  • 1 tbsp oil
  • 120 g pearl barley
  • 250 ml vegetable stock and more stock as needed
  • 1 small can of mushrooms
  • 100 g root vegetables (carrot, celery, leek)
  • 100 ml cream
  • e.g. salt and pepper
  • e.g. chili

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Peel and press the garlic. Peel and dice the onions. Peel and dice the root vegetables if necessary. Sauté the onions and garlic in oil. Add the root vegetables when the onions are gassy and sauté a little longer. Pour in the stock and add the pearl barley. Simmer for 15 minutes, stirring occasionally and adding more stock if needed. Now add the mushrooms and cream and simmer for another five to ten minutes. Season to taste and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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