John Myers
Ingredients for 2 servings:
- 20 g butter
- 1 onion(s)
- 125 g pearl barley
- 100 ml white wine or water with 2 – 3 tbsp Balsamic vinegar Bianco
- 500 ml vegetable stock
- 3 tbsp wild garlic pesto with hazelnuts
- 20 g Parmesan
- Salt
- pepper
- Mushrooms of your choice
- some oil or butter
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes
Finely dice the onion and sauté in hot butter in a sufficiently large saucepan. Add the pearl barley and fry briefly. Deglaze with white wine and evaporate the liquid while stirring. Pour in approximately 350 ml of stock and simmer, stirring, until the liquid is almost absorbed. Add enough stock and continue to simmer, stirring, until the desired consistency is reached. While the pearl barley is cooking, fry the mushrooms in butter or oil and season to taste. Mix 3-4 tablespoons of pesto into the pearl barley. Divide among plates, sprinkle with some grated Parmesan cheese, and serve with the mushrooms.
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