Barley with pumpkin and chanterelles

Joyful bright gamma chanterelles and pumpkins decorate simple barley. And if you add favorite cheese — then there is no way to avoid it and a glass of wine.

 





For 2-4 servings:

• 150 g pearl barley
• 300 g pumpkin, cleaned and diced
• 300 g of chanterelles
• 3 tbsp olive oil
• 1 onion
• 2 cloves of garlic
• 100 ml dry wine (white)
• 500 ml vegetable broth
• salt, freshly ground pepper
• cheese for serving (Parmesan)

Pearl barley wash and soak in cold water for an hour.

Preheat the oven to 220 degrees.

Pumpkin, peeled and diced, salt, drizzle with 1 tbsp oil, mix well.

Spread in 1 layer in a baking dish and bake until soft about 20-25 minutes. During baking, stir the pumpkin.

Finely chop the onion, fry it until transparent in a pan in 1 tbsp oil, add garlic, then after half a minute barley (without fluid).

Stirring, cook 1 minute.

Pour into the pan the wine, cook for 3 minutes to absorb wine. Then pour the broth, season with salt and pepper, bring to the boil, cover with a lid.

Cook over moderate heat for 30 minutes until cooked cereals.

Meanwhile chanterelle mushrooms to sort, wash. Fry in 1 tbsp olive oil for 5 minutes, stirring occasionally. Season with salt and pepper.

Put in a bowl and keep warm.

Ready barley remove from heat, add the mushrooms and pumpkin, mix well.

Serve with Parmesan cheese. published

 

P. S. And remember, only by changing their consumption — together we change the world! ©

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Source: zveruska.livejournal.com/54196.html