Barley with bacon and mushrooms

Porridge has been part of our diet for thousands of years. It was easy to prepare by the fireplace and could be for instance barley cooked in water. Vegetables, herbs, fish or meat was typically added.

Butter and cheese adds a lovely creamyness to this dish. You can use whatever vegetables you prefer or have at hand, and if you leave out the bacon (and use a cheese suitable to vegetarians), you are left with an excellent vegetarian dish.

Vorgehensweise

Place the dried mushrooms in a small bowl and cover with boiling water. Leave to soften for about 30 min.

Sweat the bacon in a deep frying pan or cooking pot. Add thyme and mustard seeds and stir. Give the barley to the pot and let it sweat for 2 min. Add the vegetables and cook for another 2 min. before adding the mushrooms and salt. Give it a good stir and pour in most of the water/stock to cover the mixture. Bring it to the boil. The barley needs about 40 min. Stir occasionally and make sure it does not boil dry and catch. Add more water
if needed. Once the barley is tender and the liquid has been absorbed, stir in the butter and cheese. Season to taste.

Serve right away with a spinkle of cheese

Zutaten

4 Personen
  • 1 handful dried mushrooms
  • 125 g bacon, diced
  • 1 large onion, finely chopped
  • 4-6 sprigs fresh thyme
  • 2 tsp dried thyme
  • 1 tsp mustard seeds
  • 300 g barley, e.g. pearl barley
  • 2 parsnips, diced
  • 2 carrots, diced
  • 1 litre water or stock
  • 100 g hard cheese
  • ca. 50 g butter
  • Salt

Go vegetarian: leave out the bacon and use a vegetarian cheese.

Dried mushrooms can be replaced by fresh ones