Perlotto with mushrooms classic

Delicious porridge of pearl barley and champignons in broth. Perlotto is best cooked in a cauldron or duck house, like pilaf, under a lid. You can also cook on water, but it tastes better on broth. Pearl barley is cooked for at least an hour, it can be pre-soaked for several hours, but this is not necessary.

Elena

Recipe author

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Composition / ingredients

servings:

Pearl barley

300

Onion

150

Carrots

150

Champignons

300

Chicken broth

500

Table salt

1.5

Spices dry

Vegetable oil

Greenery

Hard cheese

100

Water

300

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 22 % 5 g

Fats 22 % 5 g

Carbohydrates 57 % 13 g

113 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 1 h 30 min

Step 1:
We will prepare all the products necessary for perlotto according to the list. Onions, carrots and champignons are cleaned and washed.
Step 2:
Cut the onion into half rings.
Step 3:
Grate the carrot on a coarse grater or chop it into thin strips.
Step 4:
First pour vegetable oil into the duck house or cauldron, heat it up and spread the onions and carrots.
Step 5:
Sprinkle onion and carrot with spices and fry over high heat, stirring.
Step 6:
Meanwhile, we cut the champignons into plates.
Step 7:
Fry onions and carrots until translucent. It will take about 7 minutes.
Step 8:
Then add chopped mushrooms to the onion and carrot.
Step 9:
Pearl barley is washed in cold water.
Step 10:
Salt mushrooms with onions and carrots and fry for another 7 minutes on high heat.
Step 11:
Next, add the washed pearl barley to the mushrooms.
Step 12:
Mix pearl barley with mushrooms and vegetables.
Step 13:
Fill the pearl barley with mushrooms in the duck house with broth and water.
Step 14:
Mix the pearl barley with mushrooms well again, let it boil and reduce the heat to a minimum.
Step 15:
Cover the duck house tightly with a lid and cook the perlotto with mushrooms for an hour.
Step 16:
After an hour, turn off the fire, lift the lid and mix the finished perlotto with mushrooms.
Step 17:
Grate the hard cheese on a coarse grater.
Step 18:
Finely chop the fresh greens with a knife.
Step 19:
Put the hot perlotto with mushrooms on plates and sprinkle with grated cheese and chopped herbs before serving.