Barley is often not love, because when cooking grains isolated starch and are made a little slimy. Pre-roasting eliminates the rump of this particular and gives it a pleasant nutty flavor.
- 250 g barley
- 1 large onion
- 2 medium carrots
- half of a small celery root
- 4-5 cloves of garlic
- 2-3 sprigs of thyme
- vegetable oil
- salt, freshly ground black pepper
Pour the barley into a large pan with a thick bottom. Do not add any oil or water. Put on medium heat and cook, stirring often, until light brown, about 15 min.
At the same time bring to boil in a large saucepan 1 liter of water, add salt. Stir in roasted barley, put the thyme, cover and leave on low heat while preparing everything else.
Peel the onion, carrots and celery, cut into cubes with sides 1 cm Garlic crush. Fry the vegetables in the oil until Golden brown, 10 min. add Salt vegetables and pepper.
Put sauteed vegetables into the barley. Close and leave on very low heat for about 20 minutes Before serving, stir, remove the thyme.
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