In just 40 minutes, you can easily prepare a full-fledged dish consisting of a hearty side dish and fragrant gravy. In this recipe I describe in detail the process of cooking barley porridge with vegetables and gravy.
Ingredients
- Barley groats - 400 g
- Water (filtered) – 900 ml
- Butter - 100 g
- Flour - 1 tbsp.l .
- Champignons - 300 g
- Tomatoes - 1 piece
- Green peas - 1 glass
- Onion - 1 piece
- Chicken broth - 200 ml
- Ground black pepper - to taste
- Salt - to taste
- Greenery - 3 twigs
Step-by-step cooking recipe
Pour the cereal onto a sieve and rinse thoroughly under running water.
Pour barley groats and salt into boiling water. Boil for 15 minutes on low heat.
Add half the butter, stir and remove from heat. Wrap the pan with a warm towel for half an hour.
Chop the champignons, tomato and peeled onion.
Melt the remaining butter in a frying pan, add the onion and fry until golden brown.
Add the tomato, mushrooms and continue cooking until the moisture evaporates.
Add flour, hot broth, green peas, ground pepper and salt. Simmer all together for 5 minutes.
Serve the finished porridge, pouring gravy and sprinkling with finely chopped parsley.
