Buy all ingredients right below the recipe
INGREDIENTS
- 180 g barley groats, dry
- 25 g butter
- 3 tablespoons olive oil
- 50 g mixed dried mushrooms (soaked in water overnight)
- 180 g white onion (finely chopped)
- 1 tablespoon crushed caraway
- 2 cloves garlic (crushed)
- 1 tablespoon dried marjoram
- Salt
- Pepper
INSTRUCTIONS
- 1First, cook the groats: Place them in cold water, salt, bring the water to a boil and cook the groats for 20–25 minutes over low heat. After cooking, drain the groats and let them drip thoroughly.
- 2Now preheat the oven to 185–190 °C and prepare a baking dish measuring 20 cm × 30 cm.
- 3Heat a pan with butter and olive oil over medium heat, and in the meantime, finely chop the mushrooms. Once the oil and butter are hot, add the onion to the pan and sauté for 8–10 minutes over medium heat. Then add the chopped mushrooms, caraway, and garlic and sauté everything for another 3–4 minutes over medium heat. After the specified time, add the cooked groats and marjoram and continue to sauté over medium heat (5–6 minutes).
- 4After sautéing, season the mixture in the pan with salt and pepper and transfer it to the prepared baking dish. Place it in the preheated oven and bake for 30–35 minutes at 185–190 °C. Once a thin crispy crust forms on the surface, remove the mixture from the oven and serve.
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The author of the photograph is Barbora Lundgren.