Barley Porridge with Mushrooms

Ingredients

Pearl barley 250 g

Mushrooms 200 g

Carrots 200 g

Onions 100 g

Vegetable oil 3 tbsp

Salt to taste

Sort fresh mushrooms (preferably champignons or oyster mushrooms), rinse thoroughly by immersing them in salted water, rinse with cold water, and chop finely.

Peel the carrots and grate them coarsely. Finely chop the onion. Sauté the chopped vegetables and mushrooms separately in vegetable oil.

Sort the pearl barley thoroughly, heat in a frying pan, pour boiling water over them, and let them swell. Then reduce heat to low and simmer until tender. Cook pearl barley porridge at a ratio of 2 parts barley to 4.5 parts water.

Mix the porridge with sautéed vegetables and serve.

Enjoy!