Barley with sun-dried tomatoes, peppers and mushrooms
Cooking time:
40 minutes
Active time:
20 minutes
Complexity:
Average
Need to prepare products
If you associate barley exclusively with a clumped gray mass - urgently cook according to this recipe and the associations will become spicy and appetizing! Everyone knows that barley is very useful, but many people do not like it - try to cook it according to this recipe, you will not regret it! Crumbly, slightly hard inside cereals, sour tomatoes, spicy spices, juicy baked vegetables and the aroma of wild mushrooms are a very tasty and satisfying dish.
See all recipes category Cereals and legumes 
5
Recipe "Barley with dried tomatoes, peppers and mushrooms"
Ingredients for 2 servings
pearl barley
glass 200 g
dried tomatoes
50 g
dried aspen mushrooms
25 g
bell pepper
1 pc.
bulb
1 pc.
paprika
1 tsp
turmeric
½ tsp
cayenne pepper
pinch
salt
Step 1/6
Rinse a glass of barley in several waters, then fill with plenty of cold water and leave for 2 hours or more (you can overnight). Then rinse the cereal again, drain.
Step 2/6
Break the mushrooms not too finely and fill with cold water.
Step 3/6
Cut the dried tomatoes into small pieces, put in the pan along with a little oil (no more than 2 teaspoons). Add the barley and stir fry for about five minutes over medium heat.
Step 4/6
Boil 500 ml of water. Add spices and mushrooms to the barley (drain the water), salt and pour boiling water, cook over low heat under the lid until the barley is ready, open the lid at the end and increase the heat to evaporate the excess liquid. If you like boiled barley, pour more water - 600-700 ml.
Step 5/6
While the cereal is cooking, wrap the bell pepper in foil, cut the onion into 8 longitudinal parts and bake in the oven at 180 degrees until soft, leave to cool, remove the skin from the pepper and cut into pieces.
Step 6/6
Mix the onion and pepper, add to the barley, mix and warm for another minute. Serve hot, add a large portion of fresh leaf salad and a healthy lunch is ready!
Ingredients for 2 servings
pearl barley
glass 200 g
dried tomatoes
50 g
dried aspen mushrooms
25 g
bell pepper
1 pc.
bulb
1 pc.
paprika
1 tsp
turmeric
½ tsp
cayenne pepper
pinch
salt
Nutritional value per 100 g
Calories
120 kcal
Proteins
4 g
Fats
2 g
Carbohydrates
18 g
Saturated fat
0 g
Dietary fiber
5 g
Added sugar
0 g
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