in Germany

Rustic pearl barley stew

updated

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Ingredients for 4 servings:

  • 125 g carrot(s)
  • 1 onion(s)
  • 300 g pearl barley
  • 3 tbsp oil
  • 600 ml vegetable stock
  • 200 g mushrooms, fresh
  • 50 g crème fraîche (plain or with herbs)
  • salt and pepper
  • Thyme or herbs of Provence

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

vegetarian

Peel the carrots and cut into small cubes. Peel and finely chop the onion. Heat 2 tablespoons of oil in a large pan and sauté the onion and carrot. Wash the pearl barley, drain well, and sweat briefly while stirring. Pour in the stock and let the mixture simmer for about 25 minutes, stirring occasionally. Meanwhile, clean and slice the mushrooms. Heat the remaining oil and sauté the mushrooms until they are browned and noticeably shriveled. Then add the crème fraîche and seasoning. Serve the pearl barley and mushrooms separately, or mix the mushrooms and crème fraîche into the pearl barley before serving.

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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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