This week I challenged myself to cook with ingredients, that I did not like in childhood.
I had a hate relationship with barley because I could not accept its texture in the soup that was once cooked in my family. It was either too slippery or too soft. It turned out that if you know how to correctly combine ingredients, then even what you once flatly refused to eat in childhood can become your favorite thing; you just have to find the right recipe.
I did not find the right recipe, but I came up with this one and wrote it down in a small notebook to keep in mind for the future, which is what I advise you to do!
This side dish slightly reminded me of risotto, although the way of cooking is completely different. In this case, I just boiled the barley and combined it with mushrooms and other ingredients that I cooked separately. The texture of it in this recipe should not be al-dente.
4 side bowls
- 250 grams of barley
- 300 grams of shiitake mushrooms
- 5 green onions
- 5-7 tablespoons of Parmesan cheese
- Olive oil
How to cook:
Boil 500 ml of water with 1 teaspoon of salt.
Reduce the heat to low, pu the barley in and cook, stirring occasionally for 45 minutes.
Slice the shiitake into halves.
In a frying pan, heat the olive oil and fry the mushrooms until cooked for 4-7 minutes.
Finely chop the green onions.
When the barley is ready, mix it with mushrooms, onions and parmesan. Add salt and pepper to taste and serve.