INGREDIENTS PER 2 PEOPLE
pearl barley, 4,3 oz
1 small onion (1 small shallot)
dried Porcini mushrooms, 0,5-0,7 oz
basic vegetable stock (made with 1 onion, 1 carrot, 2 stalks celery + 8 cups water)
grated Parmigiano Reggiano, 1 tbsp
Put dried mushrooms into a bowl with warm water. Peel and chop the eschalot, put into a hot pan with 2 tablespoons oil and fry for about 5 minutes, then turn up the heat and add the barley.
Stir. Pour in the stock, stirring until the liquid has been absorbed, then add the mushrooms. Add the stock and the mushrooms liquid, stirring constantly until orzo is cooked but still holds its shape.
Add mint and keep stirring (for about 30 minutes).
Remove the pan from the heat and season to taste, then add Parmigiano Reggiano.
Complete with mint and black pepper.
Thanks to: Scented Little Pleasure