Sveppa byggottó

Mushroom and pearl barley risotto under quarantine conditions

At the moment I'm sitting in entry quarantine in our Iceland house. So I can't shop here, so I live on the permanent supplies we had here in the house (pearly barley, rice, pasta, oat flakes, ...) and I also brought some "dry food" like milk powder, semolina, crispbread, canned sausage, etc. with me (my suitcase was sufficiently full, I think this was the first time that I had to repack because otherwise I would have had excess luggage).

In any case, my menu for the days is somewhat manageable and the third semolina porridge in the morning already looks sad on me... But a little something is still possible, and so on Sunday I cooked myself a real Sunday dinner from "on-board supplies" - wow, that's pretty good Not after quarantine food out of the suitcase! was my husband's comment.

Normally I would have used cheese, but I don't have any cheese here, so I also used milk powder, mixed with less water than usual, which actually tastes like a good cheese substitute and added the right flavor to the meal.

Ingredients for 1 serving

20 g dried mushrooms
50 g barley pearls
150ml water
1 pinch of salt
1 Tbsp oil
1 Tbsp milk powder
2 Tbsp warm water
Salt, pepper and thyme

Preparation

Soak the dried mushrooms in cold water for about an hour according to the package instructions.

Cook the barley pearls in salted water for about 30 minutes.

Drain the mushrooms and fry them in a pan with a little oil.

Mix the milk powder with the warm water...

...and add to the barley and then simmer for about 10 minutes until the barley has finally absorbed all the liquid

Add the mushrooms.

Season with salt, pepper, thyme and parsley to taste, stir vigorously and then serve.

I had prepared a pack of falafel as a side dish, so that I had a really tasty lunch here even under quarantine conditions.

[Translated from here.]