Pink pearl barley
This recipe also comes from "móðir jörð", you can find the original here .
By the way, the dish is my husband's current favorite meal, we even had it for our eldest son's confirmation at the weekend - and it was really well received!
Ingredients
300 g rolled barley
2 stalks of leeks
250 g fresh mushrooms
200 g sun-dried tomatoes in oil
1 bunch parsley (chopped)
50 g grated Parmesan
1/2 cube of vegetable broth
4 tsp herb salt
Preparation
Cook the pearl barley with the bouillon cube in a liter of water over medium heat for about 40 minutes or until the barley has completely absorbed the liquid.
Clean the leek, cut it into thin slices and fry it in a little oil over a high heat.
Also cut the mushrooms into thin slices and fry them in butter or oil until they no longer contain any moisture.
Mix the mushrooms together with the leek and the cooked pearl barley.
Stir in the tomatoes, herb salt, chopped parsley and grated Parmesan cheese.
Serve warm or cold, as a main course or as a side dish for 4 people (relatively generous, I think).
[Translated from here.]
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